These rotis are the perfect way to enjoy the eggplant curry or most curries.
- 2 cups all purpose plain flour, plus extra flour for dusting
- 1/2 teaspoon salt
- 4 tablespoon oil (olive or vegetable oil)
- 1 cup boiling hot water
- In a large mixing bowl, mix the 2 cups of flour, salt and oil, with a spoon.
- Add the freshly boiled 1 cup of hot water, and mix with the spoon, until the mixture pulls away from the sides.
- Then knead with your hands (careful it’s going to be hot) for about 3-4 minutes or until smooth and pliable.
- Preheat a non stick frying pan or tawa (a flat cast iron pan)
- Divide the dough into 20 equal sized smooth balls.
- Flatten the balls slightly with the palm of your hands.
- Put about 1/3 cup of flour in a small bowl.
- Dip one flattened ball generously in the flour, on both sides, then use a rolling pin and wooden board, roll out each piece as thinly as you can or about 15cm – 18 cm round.
- Cook the roti until bubbles begin to appear, turn over and cook until the under side has brown spots.
- Place the roti on a plate lined with paper towel or kitchen paper.
- Once the pan is heated you may need to turn down the heat slightly.
- Finish the rest of the rotis.
- Cover with kitchen paper and then cover the whole plate with cling wrap or alumniium foil.
- Serve with any curry.
- Note: Once cooled these rotis can be placed in freezer bags and frozen.