Roti with curry on plate


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(5 ratings)

Prep: 10 mins Cook: 10 mins (plus 30 minutes resting)


Serves 6

Mop up a delicious curry sauce with a warm roti. These easy Asian flatbreads puff up in the pan and are perfect for grabbing handfuls of a filling veggie masala

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal193
  • fat7g
  • saturates1g
  • carbs27g
  • sugars0.4g
  • fibre3g
  • protein4g
  • salt1.41g
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  • 115g self raising flour
  • 115g wholemeal plain flour
  • 1½ tsp salt
  • 3 tbsp vegetable oil plus extra for frying
  • 2 tsp butter, for frying



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

  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.

  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.

  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.

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