There is a lot of pleasure in mopping curry sauce with hot bread, and this Thai Roti couldn’t be easier or faster so try it next time you make any curries, you won’t regret it.
For 8 rotis, you will need:
- 1 1/2 cup of all purpose flour
- 3/4 tsp salt
- 3/4 tsp sugar
- 1 tbsp oil – olive or vegetable
- 1/2 tsp baking powder
- 1/4 cup warm water
- 1/4 warm milk
- a bit of butter or oil for cooking
In a big bowl, add all the dry ingredients and mix well. Now add all the wet ingredients and combine with a wooden spoon until you have a smooth dough. It should be semi stiff and elastic, not too dry. If it’s too dry or too sticky, add a bit more water or flour and problem solved! Make the dough into a ball and leave to rest for at least 30 minutes.
Dust some flour on your counter and divide the dough into 8 portions -you can do more if you want to make smaller rotis. Roll each portion into discs, roughly 3mm thick. If they are too thick, they won’t cook properly but you don’t want them too thin either.
Heat a non-stick pan and turn down to medium-high. Add some drops of oil or a bit of butter and start cooking. The surface of the roti will start bubbling when is time to flip around and cook until the other side starts colouring.