Breads
Roti (Indo-Fijian Flatbread)
The Quirky Foodster Team
Ingredients
- 400 g (3 1/4 cups) Wholemeal flour (atta)
- 230 ml (scant 1 cup) Warm water
- 1/2 tsp Salt
- 2 tbsp Ghee or oil, for cooking
Method
- Mix flour and salt, gradually add warm water, kneading into a smooth, soft dough for 8–10 minutes.
- Cover and rest for 20 minutes.
- Divide into 10 equal balls and roll each into a thin round, about 20 cm (8 in) across.
- Heat a tawa over medium-high heat and cook each roti for 30–45 seconds per side until small bubbles form.
- Brush lightly with ghee and press gently with a folded cloth to encourage puffing.
- Stack cooked roti under a clean cloth to keep warm and soft.
Introduction: The everyday unleavened flatbread of Indo-Fijian households, roti is cooked fresh for nearly every meal and serves as the primary utensil for scooping curries — a true daily staple across the islands.
Cultural Background: The everyday unleavened flatbread of Indo-Fijian households, roti is cooked fresh for nearly every meal and serves as the primary utensil for scooping curries — a true daily staple across the islands.
Tips: A hot, dry pan is essential for the roti to puff properly. Roll evenly to avoid thick and thin spots that cook unevenly.
Variations: Add finely chopped fenugreek leaves to the dough for methi roti. Make it slightly thicker for a chapati-style texture. Use oil instead of ghee for a fully vegan version.
Storage: Wrap in foil and store at room temperature for up to 1 day.
Reheating: Reheat on a dry hot pan for 20 seconds per side.
FAQs:
Q: What flour should I use?
A: Traditional atta (fine wholemeal flour) gives the most authentic texture, though plain flour also works.
Q: Why isn’t my roti puffing up?
A: The pan likely isn’t hot enough — increase the heat and press gently with a cloth once bubbles appear.
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