Rotli, roti, chapati - what you call this bread depends on where you are from. These rotli are the ones my mum makes and I think they are the best. Seema x
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Serves
4
Chapati Flour
Water
Vegetable Oil
Salt
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content.
Serves
4
Chapati Flour
Water
Vegetable Oil
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Combine the chapati flour with a pinch of salt, 1 tbsp of oil and 200ml of boiling water straight from the kettle. Mix it with a spoon until its cool enough to handle. Knead for 5 mins to form a sticky dough. Pour 1 tbsp of oil over the dough and continue to knead so the dough is less sticky and very soft.
Step 2.
Cover the dough and allow it to rest for 15-20 mins.
Step 3.
Heat up a frying pan to a high heat, allow it to warm up for 2 mins.
Step 4.
Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and then coat it again with flour. Continue rolling until you form a thin circle that is about 15cm in diameter.
Step 5.
Place the rotli face-side down in the frying pan. Cook for 30 seconds until small bubbles appear and then flip it. Allow to cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the rotli. This will help it to puff up - press down on the parts that are puffing up to push the air to all the sides of the rotli.
Step 6.
Whilst one is cooking, roll out the next rotli – bring in a friend to help you. Continue rolling and cooking the rotli until you have run out of dough.
Step 7.
Enjoy with a curry, or even spread with butter and sprinkled with sugar as a snack.
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