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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From / The amount of tepid water varies - sometimes you need more water, sometimes not so much. Ingredients:
1 cup chapatti flour |
1 pinch salt |
50 -60 ml tepid water |
2 teaspoons canola oil |
Directions:
1. Mix the flour, salt and oil together.
2. Add a little water as you knead your way to a good dough ball. Once the dough comes together, it should not be too wet or lumpy.
3. Divide the dough into 2.
4. Roll the dough into a ball, flatten it, then dip into extra flour.
5. Roll it into a thin circle.
6. Wrap the dough with cling wrap and put in a dry warm place for 30 minutes.
7. Heat up a pan, toss roti from one hand to another to remove excess flour, then dry fry it.
8. Using a spatula, beat the roti during cookingso as to make it puff up slightly.
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