Roti

Method

Mix wholemeal flour, salt and 1 tablespoon of ghee in a large bowl. Gradually add water whilst kneading to form a soft, smooth dough, similar to pizza dough consistency. Knead for 8-10 minutes until the dough becomes elastic and slightly sticky. Cover with a damp cloth and rest for 30 minutes. Divide dough into 8 equal portions and roll each into a smooth ball. Heat a cast iron griddle or tawa over medium-high heat until very hot. Dust each ball with dry flour and roll out into a thin, even circle approximately 20cm in diameter. Place on the hot griddle and cook for about 1 minute until light brown spots appear, then flip and cook the other side for 1 minute. Flip once more, press gently with a clean cloth, and the roti should puff up slightly. Brush with ghee on both sides and serve hot.