Roti is a flat bread that originates in India. It can also be found in parts of Africa and the West Indies. It’s such a simple side but it adds to any dish, especially a flavorful curry.
The dough seems like it might be complicated to make but it’s honestly pretty easy. I have made Thai Curry Puffs before and it reminds me of the laminating process. If you take your time, you’ll definitely be able to pull this off and impress your friends and family.
Requiring only a few ingredients, this is something that you can easily throw together using kitchen staples.
1 ½ to 2 cups of flour
¼ tsp baking soda
½ tsp salt
¾ cups water
Melted butter or olive oil
- In a large bowl, combine dry ingredients and create a well. Pour in the water and slowly incorporate until a ball forms.
- On a floured surface knead the ball until no longer sticky and pliable.
- Cover dough and let it rest for 20-30 minutes
- Divide dough into four balls
- Roll one ball out until it forms a thin circle.
- Brush with melted butter or olive oil
- Make a small slit and slowly roll (follow pictures) up the dough until it forms a “cone”
- Holding the cone, poke the top of the “cone” into itself; you’ll be sort of poking the dough into your hand (again, follow pictures).
- Do this to the remaining balls
- Heat a large ungreased pan on medium heat
- Roll out one of the balls as thinly as you can
- Brush with butter and put in the hot pan, brush the other side
- Flip it as soon as it begins to bubble
- Using your spatula be sure to gently press the dough to eliminate any trapped air
- Flip from side to side for 1-2 minutes, you will have browned spots on the dough
- Remove from heat, fold up and cover with a tea cloth
- Best served warm