World Cuisine

Roti

prep 20 mins, plus resting cook 15 mins
Ingredients
  • 100 g (3½ oz) wholemeal flour
  • 100 g (3½ oz) gram flour (besan)
  • 2 tablespoons finely chopped coriander leaves
  • 1 red chilli, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 6 tablespoons melted butter or ghee, plus extra for brushing
  • 200 ml (7 fl oz) water
Directions

Sift the flours into a large mixing bowl and add the remaining ingredients except the water. Mix together and gradually add the measured water to form a soft, pliable dough.

Knead on a lightly floured surface for 1—2 minutes, then cover and allow to rest for 10 minutes.

Divide the mixture into 8 balls and roll each one out into a 12—15 cm (5—6 inch) disc. Brush the top of each one with a little melted butter or ghee.

Heat a nonstick griddle or frying pan over a high heat and, when hot, cook the breads, one at a time, for 35—40 seconds on each side, pressing down with a spatula for even cooking.

Remove each roti from the heat and keep warm, wrapped in foil, while cooking the remaining breads. Serve warm with any curry of your choice.

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