Hot, freshly made rotis are a particularly tasty choice for breakfast - my mother often it served with eggs and leftover curries. ...It goes especially well with my Moroccan Lamb recipe! If you are sick of having the usual toast and eggs, this is particularly fun and tasty choice.!
Roti is an unleavened round flatbread, native to the Indian subcontinent. Roti's are made with maida or atta which is a wholemeal wheat flour, traditionally ground on a stone mill.
What you need to make roti
- Maida or atta which is a wholemeal wheat flour, traditionally ground on a stone mill.
- Hot water, which is the secret to soft rotis.
How to make roti
- Put all the ingredients into a mixing bowl.
- Knead for about 10 minutes by hand or in a stand mixer until the bough is silky and smooth.
- Divide the dough into 6 equal parts. Roll into balls.
- On a floured surface, roll out each ball of dough into a 7-8 inch circle.
- Heat a cast iron pan on high for at least 5 minutes. Cook each side pressing down on the surface to encourage the roti to puff up.
What to eat with roti?
Roti is most commonly eaten with curries like chicken, lamb or vegetable curries. It is particularly tasty choice for breakfast and if often served with eggs and leftover curries.
- 1 ⅓ cup maida (160g) or whole wheat flour
- ⅛ teaspoon salt (1g)
- 1 teaspoon oil
- ½ cup water hot
- Add al the ingredients together.
- Knead in a stand mixer or by hand for about 10 minutes.
- Divide the dough into 6 parts. Roll into balls
- Dip the ball into flour. Sprinkle some flour on a surface and on a rolling pin. Roll the dough until it is about 7-8 inches in width.
- Heat a cast iron pan or skillet on high for about 5 minutes. Add the circle of dough. Cook for about 1-2 minutes until the roti puffs up. Quickly flip to the other side pressing down on the roti to encourage it to puff up.
- Eat immediately.