Roti

Roti

By
From
My Feast
Makes
9-10
Photographer
Chris Chen

Why buy bread when you can easily make these beautiful and simple roti. These are my dad’s favourite to mop up a meat curry.

Ingredients

Quantity Ingredient
750g plain, (see note), plus extra for dusting
50g ghee
pinch salt
375ml water
vegetable oil or butter, for cooking
Coconut sambal, to serve

Method

  1. Place the flour, ghee and salt in a large bowl. Gradually add the water, a little at a time, using your hands to mix in and bring together to form a large ball of dough. It should not be too wet, but just wet enough to make it into a ball. If the dough is too dry, add a little more water. If the dough is too wet, add more flour.
  2. Divide the dough into 9 or 10 balls. Using your palms or a rolling pin, flatten out each ball on a lightly floured board or plate until about 1 cm thick without tearing. Sprinkle with a little flour if the dough is too wet to work with.
  3. Heat a little oil in a large frying pan over medium heat, add the flattened roti and cook until golden on both sides (make sure not to overcook or else it will be too hard). Remove from the pan and serve hot with coconut sambal.

Note

  • You can use plain flour but self-raising flour will make the roti softer.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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