2 tbsp oil
200 g medium wholemeal flour
150 ml lukewarm water
1 pinches plain flour, 9to dust)
1 tbsp butter or ghee, (to spread)
- Take a mixing bowl and add the flour and oil.
- Mix the two together with your hands and while kneading, gradually pour in the water.
- Add remaining 50ml if you want a softer mix. A softer dough allows you to produce a much thinner chapatti that will not crack at the edges when cooked.
- Knead the dough for about 2-3 minutes. The dough should be smooth.
- Cover for 10-15 minutes.
- Put a teaspoon of oil onto your palms and knead once more, very briefly. Divide the dough into 13 equal parts.
- Before you start to roll, dust each flattened ball with plain flour and use a rolling pin to make a thin circle measuring about 14-15cm in diameter.
- Heat a non-stick pan over medium heat. Place your roti into it. As soon as you can see little bubbles appear on its surface - usually within 30 seconds - turn it over onto the other side. Cook the other side for 30 seconds. Then place it under a preheated grill or directly onto the fire to bloat.
- Place your cooked roti on a plate and smear with a little melted ghee or butter.
Roti is a flat wholewheat bread - great for kids to have for lunch with salad or a meat/veg dish.
Keep rotis covered with a clean tea towel, not a container, as steam given off by hot rotlis will dampen the rest.
Kids can help