Home Made Roti Bread
Free from preservatives and so easy to make, Roti bread is so versatile and can be used in so many ways.
300 g chapatti flour (Atta) plus
200 – 240 ml water
1. Sift the flour and salt into a bowl and make a well in the centre. Slowly drizzle in most of the water. Using your hands, draw the flour into the centre, mixing all the time. Add more water if needed. The dough should be slightly sticky and squeak as you knead, but will firm up as you work it.
2. Knead for 8 to 10 minutes or until the dough seems elastic. Place in a bowl and cover with a damp tea towel for 30 minutes.
3. Divide the dough into 10 portions and roll into golf-ball sized balls, then cover. Flour your work surface and rolling pin, roll each ball into 12-15cm circles.
4. Heat a tava (this is a special Indian flat griddle pan) or a non-stick frying pan until quite hot. Toss the roti from one hand to the other to remove the excess flour, then place on the tava.
5. Reduce the heat to medium and cook until small bubbles appear underneath (10-20 seconds), then flip. Cook this side until it has small, dark brown spots.
6. Place on a plate and repeat with remaining dough.