Homemade Roti. Quicker and Tastier than Rice.

Thanks to the vast Indian population in Kwazulu Natal, Khris Dhillon’s amazing book ‘The Curry Secret’ and an ever-increasing love for all things spiced I am cooking proper curries at least once a week.  Back in the UK I always passed on rice and instead opted for a chappati or roti to go with my Bhuna, relishing the fun of scooping up my curry with the delicious bread.  So in the spirit of living in the sticks I’ve discovered the joy of making my own roti.

Amazingly it turns out you don’t need special equipment, days of time and a long line of Indian grandmothers to give you trade secrets. All you need is the Woolworths (like Marks and Sparks) ‘Taste’ magazine some flour and butter.  Hurrah!  Now I’m rustling up delicious rotis in less time and with greater success than a pot of boring rice.  

Ingredients (makes about 10)

50 g butter (salted is fine)

280 g plain flour (extra for dusting)

Method

1. Rub the butter into the flour until it resembles fine breadcrumbs.

2. Slowly pour in some hot water from the kettle, mixing with a fork as you go, until you the dough stars to come together (about 150 ml).

3. Knead the dough until it forms a smooth ball then divide into 10 small balls.

4. On a lightly floured work surface roll out the dough into oval-ish thin shapes...

...and dry-fry one by one on both sides over a moderate heat.  Keeping them warm in the oven as you go.

It is that easy!