A tasty alternative to flatbread, rotis are a mainstay of North Indian meals. Griddle and serve hot with butter or homemade ghee
- Serves: 12 persons
- 250g chapati flour (chapati atta), or 125g wholemeal flour and 125g plain flour, plus 3 tbsp and extra for dusting
- 1tsp sunflower oil
- ½tsp fine sea salt
- 2tbsp salted butter or ghee, to serve
Step 1Stir the 250g flour, the oil and salt together with a wooden spoon in a large bowl. Gradually pour in 120-140ml cold water, stirring after each addition until you have a firm (but not dry) dough.
Step 2Turn the dough out onto a lightly floured surface and knead for 7-10 mins until smooth. Return to a clean, dry bowl, cover with an upturned plate or cloth and leave to rest for 30 mins.
Step 3Sprinkle over a little more flour if the dough is still sticky, and knead again briefly in the bowl until smooth. Divide into 12 even pieces and roll each one into a ball (weighing about 30g each) using your hands. Scatter a little more flour over the dough balls.
Step 4Heat a dry griddle pan over a medium heat. (Cooks in India use gas hobs to puff up rotis, but you can still cook them on an electric or induction hob – they will just be slightly denser.) Tip the remaining 3 tbsp flour into a small, shallow bowl. Working with one dough ball at a time, flatten the ball into a disc between your palms, then dip both sides in the flour. Roll out on a work surface using a thin wooden or pasta rolling pin to a 12-14cm circle that's about ½cm thick. Cook the roti in the hot griddle for 1 min, or until bubbles form on the surface. Flip over using a fish slice or tongs and cook for 30 seconds more until cooked through and slightly charred in spots. Use a clean tea towel or cloth to press the roti to the griddle as it cooks – it will puff up, and when ready, will feel soft. Repeat with the remaining rotis, then serve hot with butter or ghee.