Saturday, 8 January 2011

Remarkable Roti

Wonderment and joy at having found this fantastic flatbread recipe in my new river cottage bread handbook


100g strong white flour, plus extra for rolling out (I also added a dash of chilli and turmeric)

1 small pinch salt

60ml water

In a bowl, mix together the flour, salt and water, then knead on a lightly floured surface for a few minutes until smooth. Divide into six pieces and roll into balls.

Place a heavy-based frying pan on a medium heat. Using plenty of flour, roll each ball out to a thin circle about 15cm across. When the pan is hot, lay in the first roti. After half a minute or so, a few bubbles should appear on the surface. Flip it over - the cooked side should be slightly browned, with the odd dark spot. Cook the other side for another half-minute - the bubbles should get bigger. Flip again, and the whole thing should puff up beautifully.

Keep warm, wrapped in a tea towel, while you make the rest.

~also delicious slavered in butter hot from the pan~

Unfortunately, I didn't take any photos of these little delights as we were too damn busy eating them!


  1. Wow so easy....and I suppose you could mix all sorts of seasonings in the flour...will try tonight thank you x and a Happy Solstice Wedding anniversary too xxxxxx

  2. Thankyou! :) they're just such a doddle petal....definitely on the seasonings...I think garlic and coriander or rosemary would be a cracker.xx
    ~shared solstice love and blessings to us both~xxxxx


Please leave a message, it's nice to know I'm not talking to myself.