Roti
Use homemade rotis to mop up a delicious curry sauce. These easy Asian flatbreads puff up in the pan and are perfect for grabbing handfuls of a filling veggie masala
6 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 193 kcal | Sugar | – |
| Carbs | 27 g | Cholesterol | – |
| Protein | 4 g | Sodium | 1 mg |
| Fat | 7 g | Fiber | 3 g |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | 1 mg | ||
| Fiber | 3 g |
Prep Time: 10 min Cook Time: 10 min Total Time: 20 min
Ingredients
115g self raising flour
115g wholemeal plain flour
1½ tsp salt
3 tbsp vegetable oil plus extra for frying
2 tsp butter for frying
Instructions
Sift both flours and salt into a large mixing bowl. Add 1 tbsp of the oil and 175-200ml warm water and bring together to make a soft but not too sticky dough. If it feels a little wet, add a bit more flour.
Tip the dough onto a lightly floured worktop and knead for 4-5 mins or until smooth and elastic. Set aside in a lightly oiled bowl for 30 mins.
Divide the dough into six equal-sized pieces (weigh each piece for accuracy if you like). Using a rolling pin roll each one into a thin circle about 18-20cm wide.
Heat a little of the remaining oil and butter in a heavy-based pan over a high heat. Once foaming, add the rolled out roti, one at a time, and cook for 1-2 mins on each side or until speckled golden brown and beginning to puff up. Set aside on a warm plate until ready to eat.