Method

1. Place flours, salt and oil into a large mixing bowl.
2. Add 3/4 of the water and bring dough together with your hands. Keep adding water and kneading until it forms a soft dough.
3. Tip onto a lightly floured surface and knead for 5 minutes or until dough is smooth and pliable. Cover and set aside to rest for 30 minutes.
4. Roll dough into a log shape. Divide into 8 and roll out each ball of dough as thin as possible.
5. Heat a frying pan over high heat for 5 minutes until very hot. Cook one roti at a time for 1-2 minutes. Turn over when dark brown spots appear, and bread begins to puff up.
6. Transfer to a plate and brush with melted ghee. Cover and continue cooking remaining roti.

Tips

• Keep cooked roti covered in foil or wrap in a clean tea towel while cooking remaining portions. This will prevent them from drying out and becoming hard.
• To make ahead, place cooked roti inside a ziplock bag and refrigerate or freeze. Remove from bag and reheat in microwave for 60 secs or flash each one in a hot frying pan until warmed through.
• Cast iron pans are ideal for making roti. Non-stick pans are also suitable.

What You'll Need

• 1 1/2 cups (225g) plain wholemeal flour
• 1 1/2 cups (225g) plain flour
• 1 1/2 tsp salt
• 2 tbsp vegetable oil
• 3/4-1 cup (180-250ml) warm water, plus extra if needed
• 50g melted butter or ghee for brushing at the end of cooking