Roti
By Esther Clark
Mop up a delicious curry sauce with a warm roti. These easy Asian flatbreads puff up in the pan and are perfect for grabbing handfuls of a filling veggie masala
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Prep:10 mins
Cook:10 mins
(plus 30 minutes resting) - Serves 6
- Easy
Nutrition per serving
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kcal 193
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fat 7g
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saturates 1g
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carbs 27g
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sugars 0.4g
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fibre 3g
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protein 4g
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salt 1.41g
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
Method
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.
