Godhamba roti

Makes 8 Sauces and accompaniments

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Method

Combine the flour and salt in a mixing bowl, then gradually mix in 100–140ml water, kneading, until it just comes together to form a dough. Turn out on to a bench and knead for 2–3 minutes to am a smooth, non-sticky dough. Divide into 8 even pieces and roll each into a ball.

Pour the coconut oil into a container that will fit the balls snugly, then add the dough balls, completely submerging them in the fat. Roll them around to coat well, then cover with a tea towel or lid and leave at room temperature for at least 30 minutes or overnight.

Remove one ball of dough a put on a clean worktop. Use your fingertips to flatten into a rectangle then gradually push out the dough evenly on all sides with your fingers, maintaining a rectangular shape, gently pushing and pulling until it becomes a large paper-thin piece you can see through. Don’t worry if you tear some small holes.

Fold the top edge into the middle, and repeat with the bottom edge, then fold in the 2 sides to form a neat rectangle approx. 20cm x 15cm. Transfer to a baking tray and repeat with the remaining dough balls, adding layers of baking paper if you need to stack them. When you have finished, the roti will have shrunk a little, so flatten them out again, or repeat the pushing out and folding technique once more to give a flakier texture.

Heat a large frying pan over a medium heat and cook for 1 minute (no need for extra oil) or until patches of colour start to appear. Flip and repeat on the other side but don’t cook for too long as they should be soft rather than crisp. Serve hot or warm. They will keep in the fridge for a few days and also freeze well.

This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.