These roti are ideal to serve with curries like the Jackfruit And Mushroom Balinese Curry. Keep your roti soft by covering them with a tea towel as you cook them.
Ingreadient:
- 1 ½ cups (225g) plain wholemeal flour
- 1 ½ cups (225g) plain flour
- 1 ½ teaspoon salt
- 2 tablespoons vegetable oil
- ¾-1 cup (180-250ml) warm water, plus extra if needed
- 50g melted butter or ghee for brushing at the end of cooking
Direction:
- Place flours, salt and oil into a large mixing bowl
- Add ¾ of the water and bring dough together with your hands. Keep adding water and kneading until it forms a soft dough
- Tip onto a lightly floured surface and knead for 5 minutes or until dough is smooth and pliable. Cover and set aside to rest for 30 minutes
- Roll dough into a log shape. Divide into 8 and roll out each ball of dough as thin as possible
- Heat a frying pan over high heat for 5 minutes until very hot. Cook one roti at a time for 1-2 minutes. Turn over when dark brown spots appear, and bread begins to puff up
- Transfer to a plate and brush with melted ghee. Cover and continue cooking remaining roti
