Delicious, fresh, soft, hot roti!!

For this, I have invited a special guest chef! My Mum!! There’s nothing quite like the taste of your own Mums cooking so I thought I’d go directly to the source for instruction on how to make these simple breads perfectly…


600g plain flour

380g of just boiled water

20g sunflower oil (or similar)


See the video at the bottom of this description to see how to roll and cook these roti. Apologies for the background music and babbling baby!! And many thanks to my Mum for sharing her skills and knowledge with us

a soft smooth elastic dough
a soft smooth elastic dough

Add the flour, water and oil into the mixing bowl, I should point out that my mum actually mixes it manually – initially stirring in the boiling water with a metal spoon then when it’s a bit cooler, knead by hand until soft and elastic and not sticking to everything. I’m a bit lazy and so I used my KitchenAid with a dough hook attachment.

Break off small amounts (about 60g) and shape into small balls in the palm of your hand (you can use a little extra flour to stop it sticking)

Shape the balls in to circles and then roll into bigger flat circles with a rolling pin on a lightly floured surface.

shaped into small thick circular discs by hand
shaped into small thick circular discs by hand

Place on a dry hot heavy based pan or “tava“.

Cook on one side for about 30s then turn over and brush the just cooked side with a little oil. Wait about 30s and then turn it over again and brush the other side with a little oil.

Can be enjoyed hot or cold – will keep in an airtight container for about 2 days.

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