Rotis

Rotis are the ubiquitous wholemeal, griddle baked flat bread used for everything from dunking into gravies to using as wraps for lunch the next day or cut into quarters and brushed with garlic flavored oil to eat with dips.



They are simple to make, need no special equipment and, relatively easy once you get the hang of it.



We need



2 cups of wholemeal wheat flour + extra for dusting

1/2 to 2/3 rd cup of warm water

1 tsp salt

1 tablespoon canola or olive oil









What to do with it



Add the warm water, salt and olive oil into a large mixing bowl.



Slowly add the dry flour in and mix well with a spoon or your fingers. Once it starts to come together knead the dough till it looks silky smooth. Or do it the easier way, use a food processor with a dough hook ;)







Let the dough rest covered for 1/2 hour and then break of 1 inch pieces of dough and shape into little discs.



Pre heat a flat frying pan or a griddle on a slow heat to get it ready for the rotis.



Dust the rolling pin (or use a wine bottle instead) and a flat surface with dry flour and careful roll out the disc into a circle.









Slide the rolled dough carefully onto a heated griddle and cook on each side on low heat till small bubbles appear. Flip it over and increase the heat to get a beautiful puffy bread.







Brush with plain or flavoured oil and keep wrapped inside a clean kitchen towel in a container with a lid, ready to eat with your favorite dip or curry.