Roti, a type of Indian bread similar to the Mexican tortilla is an excellent accompaniment to curries. Do try this recipe. It takes about half hour to make approximately 8 rotis.
It is a simple recipe that I learned from my mother. She was adept at making delicious curries, and Indian breads. My version is fairly close to the delicious rotis made by my mother.
I have mentioned the word Ghee which is used in the making of rotis and sweetmeats. For those not familiar with
Indian cooking, ghee is clarified butter. Click on this link for a detailed description on
How to Make Ghee, once again taught to me by my mother. If you do not want to make ghee, you may use regular butter.
Rotis last for several days if kept in the refrigerator. They can be frozen as well. Apart from eating it with curries, my family also enjoy it with tea, spread with butter and jam. As children we also ate it with condensed milk!!
Basic utensils you will need to make roti include a flat surface such as a bread board, a rolling pin, a tava (a kind of pan) or a thick bottomed pan/griddle, pastry brush or just a spoon.
The ingredients have been mixed, forming dough.
Roti dough divided into balls, ready to be rolled.
Roti on tava or griddle being cooked