Roti
Many people think Rotis and Chapatis are the same thing. We don’t! Rotis are softer and, in our opinion, a nicer flavour. It is quite difficult to buy rotis in supermarkets but you can get them in specialist Indian shops or, of course, make them yourself!
Roti
Servings: 6 breads
Calories: 156kcal
Ingredients
- 225 g Self Raising Flour
- ½ tsp Salt
- 1 tbsp Rapeseed Oil
- 150 ml Water
Instructions
- Sieve the flour and salt into a large bowl. Sprinkle over the oil and then add water. You need enough water to make a soft dough so don't add it all at once and just add a little at a time. Knead gently until smooth and then cover and leave to rest for at least half an hour
- Split the dough into six equal pieces and roll into a ball. This just makes it easier to handle
- Liberally flour the work surface and roll each piece of dough into a circle about 2mm thick using a rolling pin. Don't worry if it isn't a perfect circle – this is home cooking!
- Carefully store the rotis until ready to cook by placing each one on a piece of baking parchment before adding the next on top
- When you're ready to cook the rotis, heat a heavy based ban (we have a chapati pan, but then we would!) and add the tiniest bit of butter to the hot pan. Fry the roti on one side until it is puffed and speckled brown, turn it over and do the same to the other side. When it is cooked turn it out and allow to cool for a few seconds
- Once the roti has cooled for a few seconds, fold it into four
- Here's the most important bit – how to keep them warm! Put a cooling rack in the bottom of a casserole dish. Lay a tea towel over the rack and, as you produce the rotis place them in the casserole. Once all rotis have been cooked cover with the tea towel and put the lid on the casserole – they'll keep warm for at least an hour!
Nutrition
Calories: 156kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg