Name: Homemade Indian Roti
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 ½ cups (225g) plain wholemeal flour; 1 ½ cups (225g) plain flour; 1 ½ teaspoon salt; 2 tablespoons vegetable oil; ¾-1 cup (180-250ml) warm water, plus extra if needed; 50g melted butter or ghee for brushing at the end of cooking

1 ½ cups (225g) plain wholemeal flour
1 ½ cups (225g) plain flour
1 ½ teaspoon salt
2 tablespoons vegetable oil
¾-1 cup (180-250ml) warm water, plus extra if needed
50g melted butter or ghee for brushing at the end of cooking

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Place flours, salt and oil into a large mixing bowl
Add ¾ of the water and bring dough together with your hands. Keep adding water and kneading until it forms a soft dough
Tip onto a lightly floured surface and knead for 5 minutes or until dough is smooth and pliable. Cover and set aside to rest for 30 minutes
Roll dough into a log shape. Divide into 8 and roll out each ball of dough as thin as possible
Heat a frying pan over high heat for 5 minutes until very hot. Cook one roti at a time for 1-2 minutes. Turn over when dark brown spots appear, and bread begins to puff up
Transfer to a plate and brush with melted ghee. Cover and continue cooking remaining roti

Tips & Hints:

Keep cooked roti covered in foil or wrap in a clean tea towel while cooking remaining portions. This will prevent them from drying out and becoming hard
To make ahead, place cooked roti inside a ziplock bag and refrigerate or freeze. Remove from bag and reheat in microwave for 60 secs or flash each one in a hot frying pan until warmed through.
Cast iron pans are ideal for making roti. Non-stick pans are also suitable

Place flours, salt and oil into a large mixing bowl
Add ¾ of the water and bring dough together with your hands. Keep adding water and kneading until it forms a soft dough
Tip onto a lightly floured surface and knead for 5 minutes or until dough is smooth and pliable. Cover and set aside to rest for 30 minutes
Roll dough into a log shape. Divide into 8 and roll out each ball of dough as thin as possible
Heat a frying pan over high heat for 5 minutes until very hot. Cook one roti at a time for 1-2 minutes. Turn over when dark brown spots appear, and bread begins to puff up
Transfer to a plate and brush with melted ghee. Cover and continue cooking remaining roti

Tips & Hints:

Keep cooked roti covered in foil or wrap in a clean tea towel while cooking remaining portions. This will prevent them from drying out and becoming hard
To make ahead, place cooked roti inside a ziplock bag and refrigerate or freeze. Remove from bag and reheat in microwave for 60 secs or flash each one in a hot frying pan until warmed through.
Cast iron pans are ideal for making roti. Non-stick pans are also suitable

Place flours, salt and oil into a large mixing bowl
Add ¾ of the water and bring dough together with your hands. Keep adding water and kneading until it forms a soft dough
Tip onto a lightly floured surface and knead for 5 minutes or until dough is smooth and pliable. Cover and set aside to rest for 30 minutes
Roll dough into a log shape. Divide into 8 and roll out each ball of dough as thin as possible
Heat a frying pan over high heat for 5 minutes until very hot. Cook one roti at a time for 1-2 minutes. Turn over when dark brown spots appear, and bread begins to puff up
Transfer to a plate and brush with melted ghee. Cover and continue cooking remaining roti

Tips & Hints:

Keep cooked roti covered in foil or wrap in a clean tea towel while cooking remaining portions. This will prevent them from drying out and becoming hard
To make ahead, place cooked roti inside a ziplock bag and refrigerate or freeze. Remove from bag and reheat in microwave for 60 secs or flash each one in a hot frying pan until warmed through.
Cast iron pans are ideal for making roti. Non-stick pans are also suitable

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