Making Rotis

Whether you spell it rooti or roti, these flat bread-like bakes are delicious for mopping up a curry! AMC Brand Ambassador Yudhika shared her roti recipe with us, which we were all too happy to cook! You can conveniently prepare these in advance and reheat when needed, or prepare in bulk and freeze what's left. 

1. Place the flour and salt in an AMC 24 cm Dome. Mix oil and water and pour over the dry ingredients. Using a spatula, combine to form a soft dough you can knead. 
2. Place dough on lightly floured surface, kneading until smooth. Roll the dough into a ‘log’ and slice into 12 pieces. Roll each piece into a length and curl up half. Curl up the other half in the opposite direction. Fold one curled section over the other and flatten the dough slightly. Cover the dough with a damp cloth.
3. Roll each piece into a round ensuring that the work surface is dusted with flour. Repeat until all the dough has been rolled out. 
4. Heat your AMC 24 cm Synergy Skillet or Chef's Pan over a medium heat until the indicator is just before the first blue line. Place the roti in the Skillet to cook. When small bubbles appear, flip the roti over.
5. Drizzle with melted butter, then flip the roti again, drizzle again and then flip the roti for the last time. Brown the roti, and remove from the pan.

Variations: 

• Add 5 ml of any of the following whole spices to flour: caraway, cumin or coriander seeds. Or 2.5 ml of the ground version of any of these spices could also be added.

Tips: 

• Make sure the boiled water is not recently boiled or left to cool slightly, it needs to be bubbling when poured into the flour.
• Use sunflower oil instead of butter, as this keeps the roti softer for longer. Butter gives the roti a more shortcrust like texture.
• Work quickly with bringing the dough together, this makes it much easier.
• Pile the rotis and leave to cool before storing them away.
• Store rotis in a cake tin lined with wax paper.
• If freezing rotis, reheat from frozen in a preheated pan when it's time to serve.