This roti pancake is a savoury, Indian version of the pancake – simple and delicious!
- 2tbsp vegetable oil, plus extra for frying
- 125g (4½oz) plain flour
- 125g (4½oz) wholemeal flour
- 1tsp salt
- a heavy-based frying pan
Mix the oil with 150ml (¼pt) warm water in a jug and set aside. In a large bowl, mix together both the flours and salt, making a well in the centre. Pour in a third of the water mixture, drawing in the flour from the edges. Once combined, add the remaining water mixture to form a soft, but not sticky, dough. Add more flour or water if necessary. Remove to a lightly floured work surface, knead gently until smooth, cover and leave to rest for 30 minutes in a slightly warm place.
Divide the dough into 8 pieces; on a floured surface, roll each to 2mm (⅛in thick). Try to get them in a circular shape.
Heat a heavy-based frying pan to medium-high, remove any excess flour from the rotis and brush lightly with oil. Fry until small bubbles appear on the underside and they become speckled brown. Turn to cook the other side. Serve with tandoori chicken, raita, cucumber and chopped onion.