Please excuse my absence. I’ve been delving into different ways to have my bread and eat it too. I have to admit that I have missed bread. Starches are comforting, not to mention easy to make a meal out of.
Roti is probably the easiest unleavened flat bread there is. Okay, maybe easy in theory. The base is just flour and water. The skill in roti making is the shaping. It’s an art to get truly round and fabulously flat rotis. You will mess them up the first few times. Since they are so easy to put together, it’s just as easy to make them to practice your technique.
They are also easy to customize. Put whatever spices in that you like. You can even add shredded vegetables. Carrots, broccoli, cauliflower and potatoes are all good candidates.
Basically, you just need 2 cups of flour. This would be a good time to experiment with different types of flours if you haven’t already. Add some salt, and whatever spices and veggies you like. Add about 3/4-1 cup of water. Stir with a fork and add water until the dough pulls away from the bowl. Flour your hands and the space where you’re going to roll out your roti. Pinch off a golf size piece, roll into a ball, and then flatten. Place on your floured surface and roll flat with a floured rolling pin. Heat a skillet, preferably non-stick, to about medium heat. Don’t add any oil just place the roti in the pan. When it starts to look dry on the top, flip over. Cook on the other side for a few more seconds. Remove from the heat, and THEN add oil. Any oil you like.