Sada Roti

Method

Mix the flour and salt together in a large bowl. Make a well in the centre and gradually add the water whilst mixing with your fingertips until a soft, slightly sticky dough forms. Knead the dough for 5-10 minutes until smooth and elastic, then cover and rest for at least 30 minutes. Divide the dough into 4 equal portions and roll each into a ball. On a lightly oiled surface, flatten each ball and roll out to a thin disc approximately 20cm in diameter. Heat a cast iron tawa or heavy-bottomed frying pan over medium-high heat until very hot. Place a roti on the hot surface and cook for about 1 minute until it puffs up and brown spots appear, then flip and cook the other side for another minute. Repeat with the remaining dough, stacking the cooked rotis and wrapping in a clean cloth to keep warm. Serve hot, traditionally with curries or dal.