Roti have thin layers of sweet butter rolled through them before they’re pan-fried, making them the ultimate flatbread.
Combine the flours and a good pinch of salt in a large bowl and make a well in the centre. Pour the water and vegetable oil into the middle. Using a large spoon, slowly combine the ingredients until the dough comes together. Turn out onto a work surface and knead for 5 minutes or until soft and smooth. You can also do this in the bowl of an electric mixer fitted with a dough hook. Put the dough in a lightly oiled bowl, cover with plastic wrap and stand for 30 minutes.
Divide the dough into 6 pieces. Roll out each one on a lightly floured surface into a 16 cm (
Heat a cast-iron pan or heavy-based frying pan over medium-high heat. Take 1 roti and shake off any excess flour. Brush one side with oil or ghee and pan-fry for 1 minute. Turn and cook the other side for another minute. Repeat with the others and keep them warm under a tea towel.
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