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Roti with curry on plate

Roti

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A star rating of 4.1 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • (plus 30 minutes resting)
  • Easy
  • Serves 6

Use homemade rotis to mop up a delicious curry sauce. These easy Asian flatbreads puff up in the pan and are perfect for grabbing handfuls of a filling veggie masala

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal193
fat7g
saturates1g
carbs27g
sugars0.4g
fibre3g
protein4g
salt1.41g
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Ingredients

  • 115g self raising flour
  • 115g wholemeal plain flour
  • 1½ tsp salt
  • 3 tbsp vegetable oil plus extra for frying
  • 2 tsp butter , for frying

Method

  • STEP 1

    Sift both flours and salt into a large mixing bowl. Add 1 tbsp of the oil and 175-200ml warm water and bring together to make a soft but not too sticky dough. If it feels a little wet, add a bit more flour.

  • STEP 2

    Tip the dough onto a lightly floured worktop and knead for 4-5 mins or until smooth and elastic. Set aside in a lightly oiled bowl for 30 mins.

  • STEP 3

    Divide the dough into six equal-sized pieces (weigh each piece for accuracy if you like). Using a rolling pin roll each one into a thin circle about 18-20cm wide.

  • STEP 4

    Heat a little of the remaining oil and butter in a heavy-based pan over a high heat. Once foaming, add the rolled out roti, one at a time, and cook for 1-2 mins on each side or until speckled golden brown and beginning to puff up. Set aside on a warm plate until ready to eat.

Goes well with

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Overall rating

A star rating of 4.1 out of 5.12 ratings
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