Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Makes 6
By Helen Mills
From The Hairy Bikers: Mums Know Best
[row]
Ingredients
- 225g self-raising flour
- ½ tsp salt
- 1 tbsp vegetable oil, plus extra for brushing and frying
Method
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Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft, but not sticky, dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes.
-
Divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (2mm/1/16 in), using a rolling pin.
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Brush the bottom third of one of the roti with oil using a pastry brush, and fold the oiled third towards the middle. Repeat with the top third, fold inwards, then turn the roti a quarter turn clockwise and repeat this process with the top and bottom third. Repeat with the remaining five rotis. Leave to rest again.
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Heat a little oil in a heavy-based pan. Roll one of the roti thinly into a round with a rolling pin, and fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, and fold into 4 and wrap in a clean tea towel placed in a colander until ready to eat.
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Cook the remaining roti in the same way and serve warm.