For company
Soft roti
Soft, pliable, faintly smoky. The vehicle for every curry on the table. Warm oil in the dough is my grandmother's trick — they stay soft for hours.
1 hrMakes 8Cass's rating
Rest the dough for 30 minutes. It makes them tender.
Method
- 01
Combine flour, salt and sugar. Add oil and rub through with your fingers.
- 02
Add warm water gradually and mix into a soft, tacky dough. Knead 8 minutes until smooth and elastic.
- 03
Rest, covered, 30 minutes.
- 04
Divide into 8 balls. Roll each into a thin round, brush with oil, fold, roll thin again.
- 05
Heat a dry pan on medium-high. Cook each roti 60-90 seconds a side until puffed and freckled.
- 06
Brush with ghee, stack under a tea towel to stay soft.
Keep cooking
