These simple, unleavened flat breads have no business being as delicious as they are. They are extraordinarily filling as well.
RECIPE – Makes 10
300g plain flour
4 tbsp vegetable oil
1 tbsp fine sea salt
150ml water
METHOD
Combine all the ingredients in a large mixing bowl to form a soft dough. You may need to add a little more water, or a little more flour; the dough should be pillowy and slightly (but not excessively) sticky.
Leave it to rest in a lightly oiled bowl, covered with a damp cloth, for 30 minutes.
Divide the dough into ten equal balls, and on a lightly-floured surface press the balls into rounds as thin as you can make them.
Cook them, one at a time, on an extremely hot skillet very lightly brushed with oil, for 1 minute each side.
Keep warm, wrapped in a tea towel, in a very low oven until they are all cooked and you are ready to serve.
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