This looks like a great recipe for Irish Soda bread to go with my Irish Lamb Stew compliments of the intriguingly named Mouth Brothels blog….
It is St. Patrick’s Day and the most Irish bread I know is soda bread. Basically a bread made from baking soda, buttermilk, salt and flour, it was long a staple of thrifty homemakers. Soda bread is a quick bread with little kneading or rise time, so by adding my sourdough starter, I basically quadrupled […]
Wholemeal rotis or rotlas as they are known in South Africa are a traditional unleavened flatbread served with curries. Excellent for mopping up curry sauces and Dhal. Also great for creating wraps.
Prep time: 20 minutes Cooking time: 20 minutes
1 cup wholemeal flour
1 cup plain flour
5 tablespoons vegetable oil
1.25 cups of boiling water
1/2 teaspoon salt
Olive oil spray
Kitchen paper towel
Method
Put flours and salt into a large mixing bowl
Add vegetable oil and water
Mix thoroughly with a wooden spoon until ingredients form into a smooth dough.
Knead dough for 5 minutes until a stretchy consistency is reached
Roll dough into a long “pipe” about 10cm in diameter
Cut into 8-10cm “slices”
To make roti, take one “slice” and roll into a ball, flatten in your palm then use a rolling pin to roll into a circular pancake shape to fit your frying pan.
Heat a heavy-based frying pan and spray lightly with olive oil spray.
Put rotis one at a time into pan frying lightly until roti starts to bubble and lightly brown on one side, then flip to repeat on the other side. Flip once more and cook for another minute or so. Place completed roti on kitchen paper towel to absorb any excess oil.
Rotis can be kept warm in low heat in the oven until you have completed frying all of them
Serve warm.
Leftovers can be heated in microwave
Makes 6 rotis