Roti (traditional chapati)
Makes: 6 rotis
Preparation time: 5 minutes. Resting time: 15 minutes
Rolling out/cooking time: approx. 15 minutes
Suitable for: Vegetarians and vegans (use a vegetable oil to brush one side of the chapati)
Serve piping hot with any curry
Ingredients:
One portion of Roti Dough
Extra chapati flour for dusting
butter/ghee/vegetable oil to brush one side of the chapati
Method:
Make the roti dough.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions approximately 65 - 70g in weight each.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a thin circular roti approximately 7 inches in diameter using additional flour to dust where needed
Place the roti on the hot tawa and partially cook for a minute. Turn the roti over and allow this (raw) side to cook for a couple of minutes checking to see if cooked, pressing lightly around the edges with a clean tea towel or kitchen paper.
Turn the roti back over once this side is fully cooked. Gently press on and around the roti surface until the roti puffs up. At this point the originally partially cooked side will also now be fully cooked.
Remove from the tawa and place the roti onto one half of a clean tea towel on a warm plate and brush one side of the roti with ghee, butter or oil. Cover with the other half of the tea towel to keep the rotis warm whilst making the rest.
Repeat steps 7 to 11 until all rotis have been made.
Serve hot