Pol roti

Makes 10 Cakes, Bread and Pastries

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Method

Put all the ingredients in a bowl and mix well using your hand in a kneading action. Slowly add approx. 50ml water and continue mixing with your hand until the mixture just comes together to form a slightly sticky dough. Keep an eye on the texture and add more water if needed. Cover the bowl with a tea towel and leave at room temperature for 30 minutes.

On a lightly floured worktop, roll the dough into 10 balls (approx. 65g each), then flatten each ball into a round about 5mm thick, using either a rolling pin or your hands.

Cook each roti in a frying pan for a total of around 4-5 minutes. Start over a high heat to get a little char and, when it puffs up a little, turn it over, reduce the heat slightly and cook on the other side. Serve immediately or cook them all together and rest on a wire rack before serving.

Cook’s note You can freeze the uncooked roti, although the texture will be less fluffy. Roll out between sheets of baking paper and make a stack, then store in an airtight container in the freezer for a few months. Cook straight from frozen.

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