INGREDIENTS

5 cups plain flour
4 tsp baking powder
2 tsp golden caster sugar
⅔ tsp salt
1½ tbs corn oil or other vegetable oil
water to knead the dough (about 2½ cups)
corn oil or other vegetable oil for brushing dough and then cooking rotis (about 1 cup)
extra flour for the working surface

EQUIPMENT

silicon brush
tawah or flat cast iron frying pan / crepe pan
tea towels to cover dough
paper kitchen towels
rolling pin

METHOD

In a large bowl combine flour, baking powder, sugar, salt and 1 tbs oil.
Adding gradually water create soft dough, brush it with oil, cover with tea towel and leave aside or 30 minutes.

Knead the dough now for 2 minutes and divide into 12 pieces. Create ball shape from each dough piece.
Place it on floured surface and leave aside for 20-30 minutes. Repeat the same with the rest 11 balls.

Heat the tawah or frying pan on medium fire, brush it with oil. Take on of the balls and flatten it on flat surface with your hands or rolling pin as much as possible. Place on frying pan and fry till brown spots appear on the bottom side. Brush top of the roti with oil and turn to fry other side.
When both sides are ready remove from the frying pan, place on paper kitchen towels to remove excess oil.
Repeat the same step with the rest of the rotis.

Serve with “Perfect Chicken Curry with Coconut Milk”, “Egg Curry” or any other dish with lots of gravy.

Makes 12 rotis.