Roti

Step 1
Add the flour, salt and 2 teaspoons oil to a large bowl.

Step 2
Gradually add in ¾ cup warm water mixing with your hands in between each addition to bring the dough together.

Step 3
Turn the dough onto a lightly floured surface and knead until it’s smooth and soft. If the dough is too hard, add 1-2 teaspoons water at a time. If the dough is too sticky, add 1 tablespoon atta flour at a time.

Step 4
Cover the dough with a damp tea towel and set aside to rest for 30 minutes.

Step 5
Turn the dough onto a lightly floured surface and knead for a further 1 minute and then divide into 12 equal portions.

Step 6
Roll each portion in between your hands to form a smooth ball with no cracks, then slightly flatten into a disc. Evenly roll out each portion to a 12cm diameter. Keep the portions covered with a damp tea towel at all times to prevent them from drying out.

Step 7
Heat a medium frying pan over medium-high heat. Cook each side of the roti for 30 seconds or until golden. Turn over once more and press down with a paper towel so it puffs up (you can also put the roti directly over a gas flame to puff it up). Lightly brush with the remaining oil, transfer to a plate and cover with a cloth. Repeat with the remaining roti. Cover cooked roti with a dry tea towel until ready to serve.

Variations

• Garlic roti – Add 1 tbsp minced garlic to the dough in step 1.
• Herbed roti – Add ⅓ cup finely chopped coriander leaves to the dough in step 1. Add 1 tbsp finely chopped coriander leaves to the oil in step 7.

Serving suggestion: serve with curry or a dip.