Roti - The Indian Flatbread
This roti is different from the Malaysia's Roti Canai. Malaysia's roti canai is butterly and oily but this one is dry and similar like a wrap which is so much healthier. You can also save a lot of money to make your own wrap.
I learn to eat this when I stayed in Thornbury, VIC with my housemate from north India. They are a lovely couples and the wife always cook at home. They always offered me to eat with them and that's how I know about this. She will make fresh roti almost everyday for dinner. Every time when I saw her making, I think it was complicated because you need to roll the dough, make into shape and cook one by one. But I really miss her roti and thus I decided to learn to make my own. Another reason that made me want to make this because of the wraps sold in Malaysia are not cheap, around RM5 to RM7 for 'mission' brand. Also, I miss tortilla and quesadilla, kebab - those Mexican and Middle East dishes.
This was my first time making and I made them into super mini shape. They were so cute!
Thin and irregular in shape. I was having great fun making these tiny little cutie. Although it will be a huge mess, it is a very great activity for kids!
To keep them warm, cover them with a clean towel.
The roti will bloat into a ball when the pan is very hot. This also means it is ready!
That's how I eat it like a tortilla.
1 cup wheat flour ( Any flour )
1/2 tsp salt
2 tbsp oil
1 cup water
- Put wheat flour, salt and oil into a bowl. Stir them together.
- Gradually add water into the flour until it form a dough.
- Knead the dough until it is not too soft nor too hard.
- Form the dough into a few small ping pong size of ball.
- Dust the table/board with flour.
- Use the roller to spread the little dough into thin, flat piece of roti.
- Dust the roti surface with flour to prevent it sticks with other pieces.
- On a medium-high heat pan, heat the roti until it changes colour and turn to other side.
- Spread the roti with butter to give it a little flavour and moisture.