Homemade roti or Indian flatbread.

Homemade flatbread

Homemade roti or Indian flatbread, is a great complement to any curry dish. Making roti will forever remind us of living in Fiji, where roti is a daily stable, used as either a side dish or a wrap. Homemade roti or Indian flatbread is simple to do, with a few techniques that you can perfected with practice. Follow our ‘How to’ guide and let us walk you through the process.

The ingredients:

  • 200g Plain flour
  • 1 Tbsp oil
  • Pinch of salt
  • 150 ml boiling water

The method:

Start by adding all the ingredients into a bowl, using a knife to mix it well. Checking the dough is not too hot from the boiling water, turn it out onto the surface and knead for 10-15 minutes. You shouldn’t need to flour the surface, but lightly do so if your dough is sticking. Knead until the dough is smooth and soft. Place it in a bowl, cover with plastic wrap and rest for 20 minutes.

Take the dough out and divide into 8 smooth balls. Place the balls back in the bowl and cover to prevent from drying out. Place a nonstick or cast iron pan on a medium heat. While the pan is heating, take one ball out and flatten slightly. Dip the flattened ball into flour making sure both sides are lightly covered and lightly flour the surface.

Roll the dough out into a circle, making it as thin as you can, aim for 2 mm. It helps to roll out around the edges, moving the dough round as you work. Don’t worry about perfect, this is a technique that takes practice, when you start out just focus on making them as fine as you can.

Turn the heat on your pan to low and place the roti on. Leave it on one side for 10 secs, you just want to slight colour it. Then turn the roti over on to the other side, leaving it till its cooked through. This will take between 30-60 seconds, depending on how thin you made your roti. While this one is cooking, roll out your next dough ball into a circle.

Once the roti is cooked through, turn it over for the final time to further colour the first side. It is during the third cooking time that the perfect roti, will puff up, how much depends on how thin you rolled the dough out.

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Either way they will taste great, so whether you get a few bubbles or the entire roti pillows up, let it cook for a further 10-20 seconds before removing from the pan. Watch it closely at this stage, to prevent it from burning. Place the cooked roti on a plate, under clean towel, while you repeat the process until all your roti are cooked.

Homemade flatbread

Once you get into the flow of making roti, it can be quite a therapeutic process. The Fijians believe if you make food with love then it tastes even better. Enjoy and let us know how you get on!


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