Roti

Roti

For eating with my Dad's Curries and Dhal!!

 

2 cups 00 bakers flour or chapati flour

1 teaspoon baking powder

2 tablespoons butter, melted

2 tablespoons canola oil (or use all butter)

1 teaspoon salt

½ cup water

Extra melted butter

 

In a large mixing bowl combine the dry ingredients, then cut through the butter with a spatula.

Add the water – just enough to pull the mixture into a firm dough.

Turn out the dough onto a floured surface and knead for 5 minutes, or until soft and warm.

Cover with a moist towel and leave to rest for 30 minutes.

Knead again, then divide into 6 even pieces.

Roll the dough flat, shaping into rough discs about ½ cm thick.

Heat a heavy bottomed pan over a high heat, brush with melted butter and cook each Roti, turning only once when the surface is golden brown and crispy.

Once each Roti is cooked, place it on a tray and cover with foil.