Roti are made in a similar way to other flatbreads, but pressing them gently in the pan while cooking makes the dough puff up which is what makes them wonderfully light. Perfect to be served alongside any sabzi, dal or meat or fish dish.
- 300g/10½oz atta or chapati flour, plus extra for dusting
- 1 tsp sunflower oil
- 3–4 tsp melted ghee or butter (or oil)
Tip the flour into a large bowl and slowly pour in 190–200ml/6¾–7fl oz water. Mix to a dough. Knead for 5–6 minutes in the bowl until smooth and elastic. Grease the bowl and the surface of the dough with oil. Cover the bowl with a tea towel and leave to rest for 30 minutes, either on the kitchen counter or in the fridge.
Divide the dough into 10 equally-sized balls. Lightly sprinkle a work surface with flour and place a piece of kitchen roll or a clean tea towel on a large plate.
Roll one of the dough balls into a thin disc, about 18cm/7in diameter and 2–3mm thick.
Heat a large frying pan over a medium heat. Once hot, place the roti in the pan and cook on one side until small bubbles form, then turn over and cook on the other side.
Turn again and cook the first side, pressing it lightly with a clean tea towel to move it around the pan – the roti should puff up. Repeat on the other side, ensuring that the roti is cooked evenly on both sides. Remove from the heat, brush with the melted ghee and place on the prepared plate, wrapping it in the tea towel.
Repeat with the remaining dough balls and serve hot.