Almost Roti

I say 'almost' roti because I suspect that there may be more authentic recipes out there than this one, which is a flatter and larger version of the oven baked flatbread I have written about before... Either way, this is a delicious bread for eating with curries, or to serve alongside falafel and tahini sauce. It is also suitably quick and easy to make, which makes it the perfect thing for cooking after a day at work.


  • 250g Wholemeal Strong Bread Flour
  • Large Pinch Salt
  • Drizzle Rape Seed Oil
  • 130ml Warm Water

Mix the Wholemeal Flour, the Salt, the Oil and the Water together in a bowl

When the mixture comes together as a dough, knead it on a counter top for 5 minutes or so

Leave in a bowl, covered with a clean tea towel… if you can, for at least an hour before you cook

When you’re ready to eat – pre-heat the oven to 180˚c and lightly sprinkle two baking trays with a little Semolina (or you could use Bran, or Flour)

Divide the dough into two and on a floured surface with a rolling pin, roll out until thin (roughly in a shape that will match your baking trays)

Dust with a little Flour and then lay each Roti on a baking tray

Cook them for 5 – 10 minutes until they are hot, cooked but still a bit flappy (they’ll crisp up if you leave them in for longer, which is good for dunking in stuff, but not if you want them a bit more chapati like…)

Serve immediately… Mash Ki Dal is really really good served with these Roti; so is Tomato Rogan Josh.  They’re also lovely dunked in some Greek Yoghurt with mint

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