Rainy summer nights are perfect for curling up on the couch with some warm comfort food. Spicy, soothing curries are the most comfortable meals, but they still require accompaniments. For a convenient and tasty vehicle for the curry, try making some homemade roti. The flatbread may be prepared using common pantry components. Indian flatbread, roti, is created with only four ingredients and then roasted in a skillet, making it a perfect accompaniment to spicy dishes like curry.
HOMEMADE ROTI TIPS
If you plan on eating more than one roti, the recipe may easily be multiplied to accommodate your needs. To the last basting, try adding a touch of garlic butter flavoured with lemon juice. The flaky, buttery pastry pairs well with the rich, flavorful curry, and it also adds a nice textural contrast to each mouthful. We won’t even look at you funny if you eat it with the rest of the sauce still in the bowl.
The leftover fragrant and flavorful sauce from a fantastic curry should be paired with something. Make your own roti with this simple recipe!
HOMEMADE ROTI RECIPE
Course: Sides
Cuisine: Indian
Difficulty: Easy
Servings: 8 servings
Prep time: 15 minutes
Cooking time: 15 minutes
INGREDIENTS
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2 cups flour
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4 tbsp. melted butter plus extra for brushing the rotis
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1 cup boiling water
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1 pinch salt
METHOD
- In a mixing bowl, sift the flour.
- Add the melted butter.
- Pour in the boiling water and mix using a fork or wooden spoon.
- When the mixture is cool enough, knead with your hands to form a soft dough. If the dough is not soft enough add a dribble of butter.
- Heat a non-stick frying pan on medium heat.
- Break the dough into 8 small pieces and roll into balls. Flatten each ball with your hand and roll each one out into round discs on a lightly floured surface. You are never going to get a perfect circle every time, but practice makes perfect.
- Place the roti in the pan and toast on either side until it starts to bubble. Brush with butter on both sides as you are toasting. It takes about one minute to toast the roti.
- Enjoy with curry or with a generous smear of butter.