Oh, glorious bread, who doesn’t love bread ah my right? Flatbread, baked bread, sourdough there all bloody marvellous. The only issue with bread is it’s usually either hard as f**k to make or takes forever (I’m looking at you sourdough). However, one bread that does not take much time to make is Roti bread. This straightforward easy roti bread can be whipped up in an hour top, and that includes resting time, oosh that’s quick as hunni.
This delicious buttery flakey roti bread is the best companion for your next curry night. It even holds it’s own as the main event just chuck in some dope dips with it.
Roti bread is an unleavened flatbread, which requires no yeast or long rise which is why it’s so simple and quick to make. Originating from India but has become a staple in countries such as Nepal, Malaysia and Sir Lanka. Traditionally made with wheat flour and water and cooked on a Tava which is a flat skillet. My mate went to Sir Lanka and said the roti there was the bomb (I’m still pissed he went without me, but I’m chill)
What you’ll need?
You don’t need any fancy equipment for this super easy recipe, you just need a few staples and your beautiful self. You’ll need:
- Large mixing bowl
- Measuring cups
- rolling pin – if you don’t have a rolling pin no worries hunni bee just use a wine bottle. Everyone always has a wine bottle lying around. Hey, pour yourself a glass while you make these uber delicious flatbreads.
- One large frying pan or skillet
See told you no fancy equipment needed here. I’m sure if your one of those lucky peeps that as a kitchen aid you could make the dough in that, but this hunni bee is basic.
How to Dough…
Trust me hunni when you get into dough making you won’t need a gym to get your biceps popping. Kneading dough for 10 minutes is a workout and a half.
This dough is the perfect dough to start with as you don’t need to use and fancy techniques. Just give a good go with your palms, I find listening to disco music really gets you into a grove and helps with the kneading.
The kitchen is always funner when it’s a disco.
You’re going to want to knead that dough for a solid 10 minutes until it’s smooth on top. The type of smooth like when you’ve just shaved your legs and oiled them up oh so smooth. Once you’ve got that uber smooth dough, let it rest on the benchtop covered for 30 minutes.
DO NOT SKIP THE RESTING… I’ve tried unrested and rested and rested is just so much easier to work with. Need to give that gluten time to develop hunni bee.
How to Roti…
Roti is by far the funnest bread to make, actually on that though all flatbreads are fun to make. I love seeing them bubble and inflate in front of you its like magic.
The tricky part to making roti is the rolling, oh hunni I still have not mastered that perfect. However, the best thing about bread is how tasty and beautiful it is in all its odd shapes. With that being said I have been told some nifty tricks that help to make this roti bomb. I’ve not yet mastered some of them myself, but they are super useful.
- Tip number one – equal pressure on the rolling pin, this actually helps with the inflation of the dough and allows for an even rise.
- Tip number two – as your rolling spin the dough around in circles after each roll to ensure an even roll of the dough which will create an even rise.
- Tip number three – brush the pan with a lot of butter when cooking them, I like mine to be uber buttery, trust me hunni butter is everything here.
- Tip number four- Just have fun hunni, as long as they taste good then appearance doesn’t matter all that much.
When cooking the roti ensure the pan has been heated to a medium to high heat first. You should be able to flick water and steam develop instantly. Once you got your Roti rolled out brush the pan with heaps of butter
I KNOW I KEEP MENTIONING BUTTER BUT TRUST ME HUNNI, IT’S ALL ABOUT THE BUTTER. (I’m not yelling I’m just uber excited)
The Roti bread should take about a minute or two to cook on each side, they will start to bubble up in the middle when they are ready to be flipped. Cook each one individually and this is going to sound excessive but I like to drizzle a little extra butter over them when they are done.
Serve immediately with your favourite curry or dhal. Or they’re good by themselves with some delicious dips.
Enjoy friends and most of all keep on cooking, good looking.
Love Char x
Easy Roti Bread
- Rolling Pin
- mixing bowl
- large frying pan
- kitchen aid (optional use if you have one – I don't)
- 2 1/4 cups AP flour
- 3/4 cups luke warm water t
- 2 tbsp butter
- 1 tbsp salt
- Extra flour for rolling/kneading
- Add the flour and salt to a bowl and incorporate the salt into the flour.
- Make a well in the middle of the flour and pour in the warm water and the olive oil. Combien together to form a shaggy dough.
- Add in the 2tbsp of melted butter and incorporate into the dough.
- Tip out the dough on to a well-floured surface, and knead the dough for 5-10 minutes or until your left with a smooth surface on top of the dough. Let sit on the bench covered with either a damp clean towel or plastic wrap for 30 minutes.
- After the dough has been rested divide the dough into 8 equal parts and roll into balls. Cover the individual balls with a damp towel.
- Individually roll out each ball into a circular disc about 2mm thick.
- Bring a pan up to full heat on the stove, if your pan is hot enough you should be able to sprinkle water on it and it will instantly steam.
- Add butter to the pan before putting in your roti and cook for 1 minute each side. The roti should start to bubble first and then flip.
- Serve on the side with your favourite curry or as the main event with your favourite dips.
- To avoid the dough sticking to your hands rub a small amount of olive oil over them whilst kneading.
- If you would prefer to cook your roti in oil instead of butter that also works.
- If you’re short for time you can skip the resting period – though the dough will be easier to use if you allow it to rest.
- If the dough seems to wet add additional flour 1 tablespoon at a time and vice versa if it seems to dry add water 1 tablespoon at a time.