This traditional Indian bread goes perfectly with curry – it mops up juices but still retains a little crispiness.

Makes:  16 large roti
Fresh from the garden:  Egg
Season:  All


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What to do

  • 1. Preheat the oven to 50°C

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Mix the milk, butter, egg and water in the jug.

  • 4. Mix the flour, sugar and salt in the bowl and make a well in the centre.

  • 5. Pour the liquid into the well and stir to form a sticky dough.

  • 6. Sprinkle flour generously onto a clean, dry workbench and your hands.

  • 7. Knead the dough on the bench until it is soft and smooth.

  • 8. Wrap in plastic and leave to rest for 20 minutes.

  • 9. Clean and dry your workbench.

  • 10. Divide the dough into 16 pieces. Brush some sunflower oil onto your workbench.

  • 11. Use oiled hands to flatten each piece of dough on the oiled surface. Stretch the edges to make a disc about 15 cm wide and about 5 mm thick.

  • 12. Heat a large frying pan or barbecue hotplate on medium–high heat.

  • 13. Cook the roti for 1 minute on each side or until golden and slightly charred. Press them with the spatula as they bubble so they cook evenly (adult supervision needed!).

  • 14. Using tongs, transfer the cooked roti to a baking tray and cover with foil. Put them in the warm oven until they are ready to eat.

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