Easy Roti’s (Indian Flatbreads)

Easy Roti’s (Indian Flatbreads)

The past two Sundays’ I found myself making curries, the first Sunday butter chikeeen and the next a lekke lamb curry.

I love me some roti’s hey, the feeling of eating with my hands and smothering the pastry in the curry sauce is just so good. Also after seeing one of my high school friends post her homemade rotis on Insta I had to try.

I used to have a cool connection that made real, authentic, buttery, melt in your mouth roti’s that I could freeze and use as I needed to. I am assuming the more complicated recipes are the most authentic, where the butter is folded and rolled into the dough. The recipe I found is less time consuming, however I will try the original version sometime.

Ingredients:

  • 2 cups flour (not self raising)
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 2/3 cup water

Method:

In a bowl mix together the flour and salt. Add the melted butter. I used my hands for this part but you can use a fork to mix the flour and butter together until the consistency resembles crumbs. Add the water a bit at a time, stirring as you go along.

Once the dough pulls away from the bowl and is not super sticky (add more flour if too sticky), remove from the bowl and on a floured surface knead for about 6 – 8 minutes. Once done, divide the dough into approximately 6 balls.

Switch on the stove top and heat up your pan (high heat). While the pan is heating up start rolling out 1 of the balls very thinly – use flour to prevent the dough from sticking to your rolling surface. Also try and roll the dough into a size that it fits nicely into the pan. I rolled mine too big and the sides were a bit raw on the first try.

The recipe I found says to add butter to the pan each time before adding one of the roti’s to give it that buttery taste and soft texture. I tried it this way – and it definitely works, but I also tried it without adding butter to the pan and the roti turned out good however not as golden brown and not as soft.

I know at Food Inn and Easter Bazaar in the CBD they add the melted butter and garlic once the roti is removed from the oven so I am guessing you can do this also – Let me know?

Add the rolled out dough to the pan, it should take about 30 seconds before you need to flip it to the other side until nice and golden brown.

You can toss it as many times to get the desired colour and until the flatbread is cooked properly. You will know when to flip as the side facing the heat will form bubbles and turn brown.

Roti.jpg

Also let me know if you would like me to post any of my curry recipes and I will gladly do so – I use so many spices that I haven’t posted any of these recipes yet.

Love

M

 

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