Ingredients
- 3 1/3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1/2 cup water
Directions
Sift flour, baking powder, and salt in a large bowl. Add oil and enough water until a dough forms, not too dry. Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls. Allow dough to rest for 2 minutes. Roll dough out on floured board until it measures 6 to 8-inch disks.
Heat a griddle over medium heat, when hot brush the griddle with oil. Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister. Flip roti and cook for 1 minute more. Serve warm.
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By fatty mcgee
Belvidere, IL
on October 13, 2012
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This is not bad, but I think I am going to put Ghee in the dough next time to give it a more elasticity that I like.
By automata
Deer Park, TX
on March 19, 2011
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Good accompaniment for curry. I've made this several times and prefer using mostly whole wheat flour and, like the previous reviewer, extra virgin olive oil. The changes give it a better flavor that works well with India dishes.
By mlw1204_12422371
Baltimore, MD
on July 22, 2010
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I made this bread to go with an Indian curry. It was fantastic. I used extra virgin olive oil, as the final flavour of the bread is affected by the oil you use. If you've ever made tortillas it's similar to that but thicker.
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