These roti are more like a flatbread, although they do puff up a little when freshly made and have a nice fluffy lightness to them. They are really simple to make, with hints of coconut and a pleasant savouriness from the onion and curry leaves. These can be enjoyed in many different ways: as a side to a curry meal, for breakfast with a runny dhal, boiled eggs and pol sambol, or treated like toast and spread with butter and Vegemite or even jam for an intriguing blend of sweet and savoury.
Ingredients 8
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Method 5
Place the , , , finely sliced , finely sliced , melted , and in a bowl and mix well. I find using your hand in an almost kneading action is best. Slowly add approximately 50 ml (1/4 cup) and continue mixing with your hand until the mixture just comes together to form a slightly sticky dough. You may not need all the water so keep an eye on the texture as you mix; alternatively, you may need a little more water to achieve the right consistency.
Cover the bowl with a tea towel (dish towel) and leave to rest at room temperature for 30 minutes.
On a lightly floured bench, roll the dough into 10 balls (about 65 g/2 1/4 oz each), then flatten each ball into a round about 5 mm (1/4 in) thick. You can use a rolling pin if you like, although flattening the dough with your hands is also very effective. If you happen to have a tortilla press, this is the most effective tool.
You can cook the roti straight on a barbecue flat plate or use a frying pan. Whatever you choose, the roti will take 4–5 minutes to cook in total – you want to start it hot to get a little char, at which stage it will puff up a little, before cooking the other side over a slightly lower heat.
Serve immediately or cook them all together and rest on a wire rack before serving.
O Tama Carey's tips
The uncooked roti freeze well, though the texture will be a little less fluffy. Roll them out between sheets of baking paper and make a stack, then store in an airtight container in the freezer for a few months. You can cook them straight from frozen.
Notes
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