Rotis

Let's Cook

1. Step 1.

   In a large mixing bowl, combine 380g wholemeal flour, ½ tsp salt, and 1 tbsp vegetable oil. Gradually add up to 240ml water while mixing until a dough forms. Knead the dough for 5 minutes until soft and smooth. Cover with a damp cloth and let rest for 15 minutes.

2. Step 2.

   After resting, divide the dough into 6–8 equal pieces and roll each into a ping pong-sized ball. Flatten a ball, then sprinkle a little wholemeal flour on both sides and on your work surface.

3. Step 3.

   Set a tawa or medium non-stick frying pan over medium-high heat. While it heats, roll one dough ball into a flat circle, using a slight circular motion. If it sticks, sprinkle more flour on the surface or dough.

4. Step 4.

   Place the rolled roti on the hot pan. Cook the first side until about a quarter done (about 30 seconds), then flip. Cook the second side until light brown spots appear, slightly more cooked than the first side.

5. Step 5.

   Using tongs, carefully transfer the roti directly over a gas flame. It will puff up; turn it over with tongs and cook briefly until puffed more. Avoid burning or overcooking, which makes it hard. Serve immediately.