Difficulty:  Easy

Makes:  16 flatbreads

Recipe source: Stephanie Alexander Kitchen Garden Foundation


  • metric measuring spoons and cups
  • metric measuring scales, cups
  • and spoons
  • small saucepan, for melting butter
  • jug
  • large bowl
  • large mixing spoon
  • plastic wrap
  • large frying pan
  • spatula
  • baking tray
  • aluminium foil

  • 100 ml reduced-fat or standard milk
  • 50 g unsalted butter, melted
  • 1 egg, lightly beaten
  • 100 ml water
  • 2½ cups plain flour, plus extra
  • for dusting
  • 2 tsp caster sugar
  • 1 tsp salt
  • sunflower oil, for working the dough
What to do

  • Preheat the oven to 50°C.
  • Prepare all of the ingredients based on the instructions in the ingredients list.
  • Mix the milk, butter, egg and water in the jug.
  • Mix the flour, sugar and salt in the bowl and make a well in the centre.
  • Pour the liquid into the well and stir to form a sticky dough.
  • Sprinkle flour generously onto a clean, dry workbench and your hands.
  • Knead the dough on the bench until it is soft and smooth.
  • Wrap in plastic and leave to rest for 20 minutes.
  • Clean and dry your workbench.
  • Divide the dough into 16 pieces. Brush some sunflower oil onto your workbench.
  • Use oiled hands to flatten each piece of dough on the oiled surface. Stretch the edges to make a disc about 15 cm wide and about 5 mm thick.
  • Heat a large frying pan or barbecue hotplate on medium–high heat.
  • Cook the roti for 1 minute on each side or until golden and slightly charred.
  • *Press them with the spatula as they bubble so they cook evenly.
  • Using tongs, transfer the cooked roti to a baking tray and cover with foil. Put them in the warm oven until they are ready to eat.
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