Roti

Roti can be served as a side with a curry or as a main, like a tortilla wrap, rolled with a filling, or stuffed with potatoes or lentils.

Ingredients:

• 225g Plain Flour

• ½ tsp Salt

• 1 Tbsp vegetable oil or ghee, plus extra for oiling the pan

Method:

1. Place the flour, salt and 1 Tbsp oil in a bowl. Add 150ml warm water and mix into a soft dough. If the mixture feels too dry add a little more water, if too wet add a little flour.

2. Turn the dough onto a lightly floured work surface and knead until smooth. Cover with cling film and leave to rest for 10 mins.

3. Divide the dough into 6 equal pieces and roll each one out to an 18cm diameter circle.

4. Heat a heavy-based frying pan until hot, a little splash of water should spit when the pan is hot. Grease the pan lightly with a little oil and place one roti in the pan. Cook for 1-2 mins until the roti starts to puff up and the underneath is brown in places. Flip the roti over and cook on the other side for 1 minute.

5. Keep the roti warm in a clean tea towel while cooking the remainder.