- metric measuring spoons and cups
- metric measuring scales, cups
- and spoons
- small saucepan, for melting butter
- large bowl
- large mixing spoon
- plastic wrap
- large frying pan
- 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.