Roti flatbread

I made this on a whim to go with the paneer tikka masala creation we whipped up this past Thursday.

I intend to revisit this recipe in the future, see if I can make any improvements. I would’ve liked it definitely more flaky, and much thinner. But this served as a good vehicle to get tikka-masala-to-mouth, nonetheless.

Recipe adapted from

2 cups all-purpose flour
1 tbsp salt
1 cup water
1/2 cup vegetable oil

1. In a small bowl, mix the salt into the water, until dissolved.

2. In a larger bowl, measure out the flour. Then, slowly add in the salt water and mix until as evenly combined as possible.

3. With your hands, knead the dough together until it’s reached an even texture throughout (until it’s reached a point where it’s not too sticky/tacky and is no longer sticking to your hands or the sides of the bowl).

4. Coat your hands with a little bit of vegetable oil, and begin dividing the dough into balls just a tad bigger than a golf ball. Lay them in the bowl, and then pour in the remaining vegetable oil into the bowl for the dough to rest in.

Roti flatbread

5. Let the dough rest for 1 hour.

6. Roll out each individual dough ball to as thin as you possibly can. It helps to sort of spin the dough in the air, like you would pizza dough.

Roti flatbread

7. Heat up a large and flat-bottomed skillet over medium-high heat. Melt a little bit of butter, just enough to coat the bottom of the pan.

8. Lay the roti down flat, one by one, cooking both sides until golden brown and crisped up on both sides.

9. Serve with condensed milk or curry.

Roti flatbread

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