These rotis are the perfect way to enjoy the eggplant curry or most curries. 

Ingredients

• 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

Method

1. In a large mixing bowl, mix the 2 cups of   flour, salt and oil, with a spoon.
2. Add the freshly boiled 1 cup of hot water, and mix with the spoon, until the mixture pulls away from the sides.
3. Then knead with your hands (careful it’s going to be hot) for about 3-4 minutes or until smooth and pliable.
4. Preheat a non stick frying pan or tawa (a flat cast iron pan)
5. Divide the dough into 20 equal sized smooth balls.
6. Flatten the balls slightly with the palm of your hands.
7. Put about 1/3 cup of flour in a small bowl.
8. 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. 
9. Cook the roti until bubbles begin to appear, turn over and cook until the under side has brown spots. 
10. Place the roti on a plate lined with paper towel or kitchen paper. 
11. Once the pan is heated you may need to turn down the heat slightly.
12. Finish the rest of the rotis. 
13. Cover with kitchen paper and then cover the whole plate with cling wrap or alumniium foil. 
14. Serve with any curry.
15. Note: Once cooled these rotis can be placed in freezer bags and frozen.