Roti and how to….

Tonight I used this recipe-
Roti Chanai
3 cups plain flour
Pinch of salt
Pinch of sugar
1/2 cup milk
1/4 cup water
1/5 cup extra water
Combine dry ingredients in a medium sized bowl.
Add the liquids (milk and initial portion of water) gradually to flour, working mixture with your hands. Knead until the dough is smooth and elastic – kind of like play-dough. You will probably have to add some of the extra water while you are kneading to get the dough to the play-dough like consistency. Flours differ so you won’t know exactly how much water you need until you start kneading and can feel the dough.
Form the dough into a roll then pinch the the roll into six pieces.
Oil your hands with peanut oil then form each piece of dough into a ball, ensuring the surface is lightly oiled all around. Put the oiled balls back in the bowl. Cover the bowl with plastic wrap then place in a warm place and leave for 5ish hours.
And this method for the curled ones.
I just rolled the dough rather than pleating. You do need to get it thin and get over yourself. It doesn’t matter if it breads as you are going to fold it anyway.
I will use the recipe on instructions but with melted butter rather than ghee.


5 Minute Bread

My dough, I mix it and store it (one corner of lid off) in the fridge.

It also really good pizza dough and flat Indian style breads cooked in a dry frying pan.
I mix mine in the a plastic pot I store it in in the fridge. Just don’t push the lid on the pot to make it air tight.
It takes a couple of goes to get it right for your oven but is so easy once you have got it going.
Pizza dough doesn’t need a rest and is best thin.

All you need is-
3 cups lukewarm water
2 tbsp granulated yeast
1  tbsp salt
6 1/2 cups unsifted, unbleached, all-purpose white flour

Add the water, yeast and salt. Give a little mix.
Stir in the flour until mixed.
Allow to rise and then fall back on its self.
Stick in the fridge or use some right away.

To use-
cover hands in flour, grab some dough (large grapefruit) and work it a little until it feels like a boob (yes!).

Stretch it to the shape you would like and place on a cornmeal covered board for around 40 mins, it will not rise much. I put an indent along the length with a dinner knife.

Pre heat oven to around 220 with a pizza stone or baking tray in for about 15 mins.

Put dough on warmed tray/stone
Bake until brown/ looks right

With this loaf I cut slits in it before resting and spread some pesto in the slits.

Indian style flat breads.

I used the dough for flat breads to go with a Sambal the other day. I brushed them with melted butter before putting them in a hot frying pan. All you need to do is take small balls of dough out of each bread, roll, heat pan and cook.


With the last batch of dough I used 2 cups of wholemeal flour and 4 of bread flour. The bread is lovely and has a really good crust. I am going to try it for a pizza base this evening and am hoping for a Hells type crust.