I thought it was only fair to share this with you -
How to make Roti: (This should make 15 or 16)
- 1lb (450 g) unbleached white flour
- 1 tspn salt
- 1 tbspn sugar
- 1 egg (Beaten)
- Between 3/4 and 1 cup of water
- 1/2 cup of vegetable oil or ghee
- 1/4 cup of butter
- Sweetened Condensed Milk
- Ripe Banana (Optional)
- Granulated Sugar (Optional)
Sift the flour into a stainless steel mixing bowl. Sprinkle in the salt and the sugar and mix thoroughly. Make a well in the centre of your flour mix, add the egg and then fold it in using your hand. Add the water slowly whilst still mixing the flour with your hand to form a sticky dough - when the dough is really sticking to your hand add most of the vegetable oil and knead the dough for a further 10 - 15 minutes until the dough is soft and elastic. Cover with a damp cloth and leave for about 10 minutes.
On a smooth, non-stick work surface (Preferably stainless steel) form a circle using your thumb and your first finger (as if you are giving the OK sign) and then push the dough through till you have a small round. Pinch off the round by bringing your two fingers together shape it a little then put it onto your work surface. Dip your fingers into the left over oil and coat the round then add a dollop (technical term) of butter to the top of it and smear it around till it is lightly covered. Leave the dough to rest. (I was told that if you are wanting the roti in the morning then it's best to make the dough the night before and leave the rounds over nigh)
Lightly grease the smooth working surface with a little oil. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. Dip a few of your fingertips in to the oil and grease both sides of the round. Then pick up the dough round on the edge closest to you (Your thumbs should be underneath it and your fingers on the top). Flip the dough over your shoulder (Don't let go!!) slapping the far end onto the working surface and stretching the dough. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin. After the dough is stretched as thinly as possible, lift it at one point with two fingers in such a way that it drapes down like a piece of cloth. Using a circular motion, spin the piece loosely into a snail-like round and set aside on a greased surface. Do likewise with all the pieces of dough.
Heat a frying pan over high heat until it begins to smoke. Add about 1/4 inch of oil to the pan. Take a dough snail and press it with the palm of your hand into a flat round 4 to 6 inches across. Gently lift it from the working surface and drop it into the griddle. Brush a light coating of butter on the top side. Fry over low to medium heat until the bottom side is golden brown and crispy, then turn over and fry the second side, brushing a little butter on top. While frying the second side, press the bread down with the spatula from time to time so that its bumpy surface gets as evenly seared on the hot griddle's surface as possible.
Remove the crisped bread from the griddle onto a flat surface, lined with paper towels to absorb the excess grease. Then add your topping.....yum
If you do try it please let me know how you get on!!