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Ingredients
- 2tbsp vegetable oil, plus extra for frying
- 125g (4½oz) plain flour
- 125g (4½oz) wholemeal flour
- 1tsp salt
you will need
- a heavy-based frying pan
Method
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.
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Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
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