This Easy Roti recipe will leave you wondering why you’ve never tried making Roti before. Make up a batch of dough and it’ll keep a few days in the fridge. That way, you can cook some up any night of the week to serve with your favourite curries. Alternatively, mix things up and have them for breakfast with peanut butter and chopped bananas (trust me it’s good!)
If you’re looking for delicious curries to pair these soft and yummy rotis with check out my Curry Recipes. Whether you fancy something vegan like my Potato, Chickpea & Spinach curry or seafood like my King Prawn Masala; theres’ something for everyone!
- 400g plain flour
- 250ml cold water
- 1 tsp coconut oil
- salt to taste (I use at least 1/2 tsp)
- Add the plain flour to a large bowl and stir in the salt. Make a well and add the water. Mix together to form a dough.
- Rub the coconut oil in your hands then knead to form smooth and soft dough. If it feels too sticky, add in more flour as needed and if too dry add more water.
- Cover the bowl with a tea towel and leave for half an hour (optional).
- Divide in to 8 balls. Use a rolling pin to make round, thin rotis on a clean surface or chopping board. (To prevent sticking, turn them over each time you roll and to get the perfect circle alternate the direction you roll from).
- Heat a flat pan on high heat, then cook the rotis for 1-2 minutes on each side. You'll find they puff up a little and form dark patches.
- Keep any leftover dough in cling film or an air tight container in the fridge.
On a gluten free diet? Just use gluten free flour instead :). Also, you can use olive or vegetable oil instead of coconut oil if you can’t have nuts.