Curtis Stones recipe for slightly charred homemade roti bread is great served with soups and curries
- In a large bowl, combine the flour and salt. Make a well in the centre and add the water, spring onion and oil. Mix for 1 min or until the dough has come together and no longer appears shaggy (there’s no need to thoroughly knead the dough). Allow dough to rest at room temperature for 15 mins. Meanwhile, line a baking tray with baking paper.
- Form the dough into 8 equal balls. Dust the balls with flour and roll out to circle-like shapes (they don’t need to be perfectly round) with a diameter of about 12cm and a thickness of 2mm. Place the dough on the prepared tray.
- Meanwhile, heat a large heavy frying pan over medium heat. If using a gas stove, turn the burner next to the preheated frying pan to medium-high heat. (If you’re using an electric stove, see Notes).
- Place 1 rolled piece of dough in the hot frying pan and cook for 20 secs each side or until brown spots begin to show. Using tongs, place the roti directly over the medium-high burner and cook for 15 secs each side or until the roti is beginning to puff and some spots of char form. Transfer the cooked rotis to a clean tea towel and cover to keep warm. Repeat with the remaining rolled dough pieces to make 8 rotis.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set