Roti

Roti

There are so many lovely breads that can be served with Indian food. These roti (or chapati) have to be one of the easiest to make, having only three ingredients. Don’t let that fool you though, the wholemeal flour gives them a lovely taste.

These are perfect for picking up curried vegetables or meats with your hands, just they way they would be used in India. Tear a little of the roti off, and scoop away at your sauces.

You can also make these on an Indian pan called a tawa. It’s a slightly concaved pan usually used over a wood or charcoal burner. The long handle is slightly awkward on the Egg though as you can’t close the lid while cooking. 

Method

1. Put all of your ingredients into a mixer and knead together until the dough is smooth, usually about 7 minutes (alternatively knead by hand).
2. Leave to stand for 30 minutes.
3. Heat your Egg to 250°C with a stainless steel grid and a cast-iron skillet.
4. Split the dough into six portions and roll out into round flt breads (using flour to dust your surface and roti), until the dough is about 2-3mm thick.
5. One by one place the roti into the pan and cook for about one minute until the roti starts to puff up. 
6. Turn and cook the other side until you have a nice light brown on the surface. 
7. Remove from the heat and place on a plate under a tea towel to keep warm while you cook the others.