I visited Busaba in Manchester a couple of months ago, and they served Roti. It’s a traditional Asian bread eaten in Thailand. It’s unleavened, which mean it doesn’t have an added raising agent – traditionally. I’m not sure if this recipe counts as that, but it is that characteristic that makes it different to other flatbreads like Naan. The bread is popular in the area of Asia where India is. It can be eaten with a sweet or savoury meal (or on its own if you’re me…)
You will need:
- Self raising flour, 3 1/3 cups and some for rolling
- 1/2 cup of water
- Oil – a recipie I read said vegetable oil but I used olive because of the richer flavour
- Salt. Coarse salt maybe?
- Rolling pin
- Tea towel
- Frying pan
How to do – loosely based on a BBC recipe.
- Take two of the 1/3 cups of flour and put it into a bowl and add the 1/2 cup of cold water. Mix it together. It will look very wet. Add a table spoon of oil and salt (to your taste)
- Add the other 1/3 cup of flour really slowly until you are happy with the dough. It should be a little sticky but fully combined & light. I needed about a half of the 1/3 cup. So a 1/6 cup but didn’t have that measurement.
- Let it rest for about half an hour.
- Cut the dough into 6 or 4 pieces and roll out so its a few millimetres thick.
- Put a bit of oil spread down the middle of each piece that is rolled out and fold it so the oil runs through the middle. In thirds maybe, like a letter, and then fold the top third over and the bottom third under so you effectively have a cube of dough.
- Let it rest for a bit. 20 mins?
- Roll out each piece thin again.
- Using a medium heat on the hob, heat up some oil. No more than a teaspoon per roti.
- Cook the dough for a couple of minutes on each side, expecting some bubbles and brown marks. Careful not to burn it!