Makes 16 roti (easily halved)
This tasty and traditional flat bread can be served with any curry. They’re super quick and super simple and freezer friendly too. They’re vegan, use just a handful of pantry ingredients and they’re dry fry so they’re a little bit healthier than other oilier breads.
Personally, I have neither the time or the patience to roll out perfect circles of dough every time so any shape goes. I like to think that my rotis are perfectly imperfect. In fact, looking at weird and wonderful roti shapes is a bit like looking at clouds, it’s amazing what you can see! I’ve made rotis in the shape of hearts, the shape of India and Australia – oh, so many happy but delicious accidents!
Of course, if you want perfect circles, just keep on rolling!
Do you see pictures in clouds? Are you a perfectionist?
Ingredients
500g plain flour
240g water
60g sunflower oil
1/2 teaspoon salt
How to – Traditional
- Place flour and salt in a large bowl. Make a well in the centre. Add water and oil to form a soft dough.
- Turn out onto a lightly floured bench. Knead for about 5 minutes or until smooth. Place in a bowl, cover and leave to rest for about 10 minutes.
- Divide the dough into 16 same sized balls. On a lightly floured surface, roll out each ball until it is about 15cm in diameter.
- Heat a non stick pan – you don’t need to add any oil. Dry fry the rotis one at a time and flip them over to ensure that both sides are cooked. If you have a large pan, you can fry two at a time. Gently squash any big bubbles with the back of a wooden spoon.
How to – Thermomix
- Place all the ingredients into TM mixing bowl. Set the dial to closed lid position and knead for 1 minute 30 seconds on interval setting.
- Bring the dough together into a ball, put it in a bowl, cover and leave to rest for about 10 minutes.
- Divide the dough into 16 same sized balls. On a lightly floured surface, roll out each ball until it is about 15cm in diameter.
- Heat a non stick pan – you don’t need to add any oil. Dry fry the rotis one at a time and flip them over to ensure that both sides are cooked. If you have a large pan, you can fry two at a time. Gently squash any big bubbles with the back of a wooden spoon.
