Prep 5 mins
Cook 20 mins
Roti, a wonderful north Indian flatbread, is a perfect accompaniment to mop up curries. It is time-consuming to make, but very simple. Once you have made the dough you can set it to one side and finish cooking just before the meal. I rub the butter or ghee through the flour like a scone dough, which gives a light texture although not traditional
- 200 g whole wheat flour
- 150 g unbleached plain flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 150 g butter or 150 g ghee
- 50 ml milk
- 2 eggs, beaten
- In a large bowl, combine the flours, salt and baking powder, then add 100g of the butter or ghee and with your hands, rub this through the flour. Mix together the milk and eggs then gently combine this mixture with the flour. Knead the dough together lightly.
- Transfer to an oiled plastic bag and set aside for at least 30 minutes (the dough can be kept in the refrigerator overnight).Divide the dough into 8 portions and roll each out to a 20cm flatbread. Melt the remaining 50g of butter or ghee.
- Heat a frying pan until medium-hot. Brush each roti with a little butter or ghee and cook, 1 at a time for 2 minutes, turning frequently, until speckled brown and firm. Keep the cooked roti covered with tinfoil in a warm oven until all are cooked.
Most Indians don't put regular flour in rotis and I have never heard of eggs in it either. Perhaps this is some version of naan?
This is a delicious Roti which is very simple and I have made it a few times at home for my family, it makes a great change from the normal; naan or chappatis!