This recipe really gets a workout in our household because 1. we love Indian food, 2. we especially love having it with bread to soak up all the curry sauce deliciousness, & 3. this recipe is incredibly quick, easy & non-scary as it doesn’t involve yeast. We make rotis particularly when having butter chicken, but it’s great with all kind of curries. Thankfully, it only takes about 15-20 minutes from start to finish so is perfect for while your curry is simmering away.
It also travels really well as I discovered last week when we took butter chicken & rotis over to my grandparents’ house for dinner (see pic below), and will keep in cling wrap at room temperature for a couple of days (perfect for any leftover curry!)
Ingredients (makes 12 rotis)
1 ½ tablespoons vegetable oil
2 cups plain flour
½ teaspoon salt
In a medium bowl, stir together flour, salt, water and oil until the mixture pulls away from the sides of the bowl. Turn the dough out onto a flat, floured surface and knead until smooth and pliable (around 10 minutes).
Preheat frying pan on medium-high heat.
Divide the dough into 12 equal parts, form into rounds and then roll each out to 15-20cm rounds with a rolling pin.
Cook the roti for about a minute on each side, or until it has some dark brown spots on each side. Serve warm.
Recipe adapted from ‘allrecipes.com.au’.