1 tbsp vegetable oil, plus extra for brushing and frying
Instructions
Sift the flour and salt into a large bowl. Sprinkle over the oil, and
add enough water to make a soft, but not sticky, dough (about
140ml/4˝fl oz) – add a little more flour or water if needed. Knead
gently until smooth. Cover and leave to rest for about 30 minutes.
Divide the dough into six equal pieces and roll each one into a thin
circle about the thickness of a 20 pence coin (2mm/1/16 in), using
a rolling pin.
Brush the bottom third of one of the roti with oil using a pastry
brush, and fold the oiled third towards the middle. Repeat with the
top third, fold inwards, then turn the roti a quarter turn clockwise
and repeat this process with the top and bottom third. Repeat with
the remaining five rotis. Leave to rest again.
Heat a little oil in a heavy-based pan. Roll one of the roti thinly into
a round with a rolling pin, and fry on one side until it puffs up and
is speckled brown on the underside. Turn it over and fry on the
other side for a few minutes, until it too is puffed and speckled
brown. Remove from the pan, allowing the roti to cool for a few
seconds, and fold into 4 and wrap in a clean tea towel placed in a
colander until ready to eat. Cook the remaining roti in the same way
and serve warm.
Originally Submitted
4/6/2014
0 Out of 5 from
0 reviews
You can add this Roti recipe to your own private DesktopCookbook.