Roti

Isn't it exciting to make your own bread? I've made all different types of breads, and I am NEVER anything other than astonished at how thrilling it is. Right now, I don't get the time to make loaf bread as often as I want. I know there are lots of easy versions, but just getting myself a roundtoit means things don't happen.

When I made my Indian-style feast though, I came across a recipe for a really simple Roti. I took the idea, and ran with it, and once again, though this time with a 'hey presto' at how quick it was, we had some astonishing and delicious warm Roti with our curry. Authentic it probably isn't, but that never worries me. Honestly, how simple is this?

Roti

300g plain flour (2 metric cups)
1 tbsp olive oil
1 tsp salt
2 heaped tbsp Greek yoghurt
water

Stir together the flour, salt, olive oil and yoghurt, using your fingers or a spoon.

Pour in water gradually as you mix, until you've got a workable dough. Knead the dough until it's smooth and soft.

Form the dough into a log, cut the log in half, then cut each half in half, and then cut once more so that you end up with eight pieces.

Preheat a griddle to super-hot.

Flour your work surface, and roll the dough out any which way - I like rough ovals here of about 30cm x 15cm. Drop the dough onto the hot griddle and cook it (no oil needed) for about 30 seconds a side. Continue with the remaining dough until they are all cooked, somewhat bubbled and burnished. Serve warm with curry.

Makes 8



I find it easiest to roll another roti out while a previous one is cooking, rather than roll them all at once, I got into a rhythm! You can see by the first image here that the 'oval' shape is a rather fluid concept, at least when I'm in charge of the rolling pin!

Anyway I got the idea for this bread from Julie Goodwin only I wanted to use the yoghurt rather than just water, and I didn't feel there was a benefit to cooking them on a lower heat. They need a good blasting of HOT to work best.

I'll blog about the curry that went with this bread too - another not authentic recipe to come.