Serves: 8 rotis
Prep time: 10 mins
Resting time: 20–30 mins
Cooking time: 15 mins
Ingredients
2 cups organic wholemeal flour
½ tsp fine sea salt
¾ cup warm water (adjust as needed)
1 tbsp cold-pressed sunflower oil
1. In a large mixing bowl, combine the wholemeal flour and salt. Slowly pour in warm water, mixing with your hand or a spoon until the dough begins to come together. Add the sunflower oil and knead into a soft, pliable dough. Add a little extra flour or water as needed.
2. Cover the dough with a damp cloth or reusable wrap and let it rest for 20–30 minutes at room temperature. This helps the gluten relax for easier rolling.
3. Divide the dough into 8 equal balls. Lightly flour your surface and roll each ball into a thin, round disc (around 15–18 cm in diameter).
4. Heat a cast iron or heavy frying pan over medium-high heat. Cook each roti for about 30–40 seconds on the first side, then flip. After another 30 seconds, press gently with a spatula to encourage puffing. Flip once more if needed.
Remove and keep warm in a clean tea towel
Serve warm with curry, hummus or use as a homemade wrap.