roti-recipeI have been on a bit of a curry mission with the prawn curry and the mutton curry recipes so I thought it only fitting to post this very simple Roti recipe. The rotis are buttery, tear easily and are perfect with any curry. I actually prefer roti to rice with my curries, you can really get in there and it adds to the experience which really seems to bring out the flavor. (4 people, 3 roti each)

What you need

180g cake flour
1/2 teaspoon salt
20ml oil
150ml water
50g soft butter (It is a lot!, don’t skimp)

The process

In a large bowl, sift together the flour with the salt, add the oil and mix it about with a spoon.

Now add 3/4 of the water and mix together. You want the dough to be quite soft. If it is a bit sticky add a little more water. It depends on your flour, some absorb more than others.

Now flour your kitchen top and get kneading, press, push, fold, press, push, fold, you get the idea. Always use the base of your hand in the push action. You need to do this for a good 10 minutes or so until the dough is quite elastic. Add small amounts of flour to your surface if needed.

Now roll the whole lot out into a rectangle that is about 3mm thick and spread the butter evenly over the entire surface. Now roll it up, place on a plate, cover with a cloth a let it rest for about 1/2 an hour while you clean up.

Cut the roll into 10 or 12 equal portions, roll into a ball, roll out to about 2mm thick on a lightly floured surface.

Add enough oil to a pan on a medium to hot heat to cover the entire base and fry the roti until browned on each side. You won’t get an even brown…. it’s not meant to be.

Place on paper towel to drain and serve with your favorite curry.