Roti Cania
YOU NEED
300 grams of Atta fine wholemeal flour
1/2 teaspoon of salt
250mls of chilled water
20 grams of organic coconut oil, melted
Rice bran oil for cooking
Extra flour for kneading
YOU DO
Place the flour and salt into a large bowl and stir. Make a well in the centre of the flour. Add the water and stir to combine. As the dough begins to form, use your hands to bring it together.
Turn the dough out onto a floured bench. Knead it for a few minutes until it is soft and smooth. Portion and weigh the dough into 8 balls. Cover the balls with a clean tea towel.
Lightly flour a rolling pin and roll one of the balls into a 20 cm circle. Brush it with a little coconut oil. Roll the circle into a log, enclosing the coconut oil. Then roll the log lengthwise into a coil shape. Once it’s in a coil shape, using the rolling pin, flatten the coil back into a 20cm circle. Repeat with the remaining balls.
Lightly brush a heavy based pan with a little rice bran oil. Place one of the uncooked roti on the pan and cook it on a medium heat. Wait until it starts to puff up. You will hear it “whistling”. Once it has started to brown, flip it over and cook the other side. Repeat with the remaining roti.
Serve them freshly cooked and still warm.
Yields: 8 roti.
Time: 15 minutes preparation. 15-20 minutes cooking time.
Notes: Atta flour can be purchased in supermarkets and Indian grocers. It is much finer than normal wholemeal flour and results in a much lighter pastry like bread than if you use regular wholemeal flour.
