Roti (version 1) Recipe - Makes 4

Roti (version 1) Recipe

245 calories each

Taste Rating = 8     Heat Rating = None


1 cup (160g or 5 1/2 oz) chapatti flour
1/2 cup (70g or 2 1/2 oz) plain flour
1/2 teaspoon (2.5ml) salt
2 tablespoons (30ml) oil
3/4 cup (190ml or 6 1/2 fl oz) boiling water
1 tablespoon butter (optional)


Mix the chapatti flour, plain flour and salt in a large bowl
Add the oil and mix it in with the flour
Add the boiling water a little at a time, mixing with the flour (take care not to burn yourself)
Knead the dough for about 5 minutes or until it is smooth
Set aside the dough for 15 minutes (do not cover because the dough becomes soggy - pop the dough into a cupboard or cold oven to keep away from flying insects)
Divide the dough into 4 equal portion, roll into balls and flatten in your hand
Use a rolling pin to roll out each ball of dough into circles of about 15cm (6 inches)
Heat a large heavy-bottomed frying pan over a medium heat until it is hot
Place one of the dough circles into the frying pan and leave for about 10 seconds
After the 10 seconds, turn over the dough and leave for about 20 seconds
After the 20 seconds, turn over the roti again and use a dry folded kitchen towel (or a kitchen utensil such as a spatula) to apply gentle pressure to the roti (the roti will puff up a little like a balloon) - remove the roti from the frying pan once it has puffed up, smear one side with butter (optional) and set aside on a large plate
Repeat the dough cooking process until all of the roti are cooked
Serve warm

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Recipe submitted on 18 October 2010

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