Roti (version 3) Recipe - Makes 4

Roti (version 3) Recipe


Ingredients

1/2 cup (70g or 2 1/2 oz) wholewheat flour
1/4 teaspoon (1 ml) salt
1/2 cup (125ml or 4 fl oz) lukewarm water
Drops of vegetable oil
2 tablespoons wholewheat flour, for dusting
1 tablespoon (15g or 1/2 oz) butter


Method

Add the wholewheat flour and salt to a large bowl and mix well
Add the water and mix well to make a soft dough
Add 3 drops of oil to the dough and mix well
Lift the dough out of the bowl, put 3 drops of oil into the bowl and then roll the dough over in the bowl so it is smeared with the oil (this stops the dough from sticking to your hands)
Knead the dough for 2 minutes, put it back into the bowl, cover the bowl with a damp cloth and leave the dough to rest for 15 minutes
Divide the dough into 4 equal pieces, roll each piece of dough into a ball in your palms and lightly press down on the top and bottom of the dough ball to flatten it a little
Gently roll each dough ball in wholewheat flour so that they are lightly covered in flour
Roll each piece of dough into a round of about 12cm (5 inches) across, sprinkling more dusting flour, if needed to stock the dough from sticking to the rolling pin
Put the butter into a small saucepan and melt it over a low heat
Heat a large frying pan or skillet over a medium heat until a couple of drops of water splutter as soon as they are flicked into the frying pan or skillet
Put the first dough round into the frying pan or skillet and wait until the dough develops brown spots underneath (you will need to gently lift up the round with a spatula to see underneath)
The dough will bubble whilst it is cooking
Turn the dough over when brown spots start to develop underneath (30-50 seconds)
Flip the dough round over so that the other side is now cooking
Once again, brown spots will develop
Flip the roti over once brown spots start developing on the second side (15-30 seconds)
Gently press down on the roti with the spatula and the roti will puff up completely after about 20-40 seconds (gently turn the roti whilst it is cooking so that it does not burn)
Flip the roti over one last time, cook for a further 5 seconds and then remove the roti from the frying pan or skillet
Lightly smear the roti with melted butter and set it aside
Repeat the cooking of the remaining 3 roti in the same way as the first
Serve warm


Recipe submitted by Mara on 2 March 2013