Roti

1. 1

   In a large bowl, combine the flours, salt and baking powder, then add 100g of the butter or ghee and with your hands, rub this through the flour. Mix together the milk and eggs then gently combine this mixture with the flour. Knead the dough together lightly.

2. 2

   Transfer to an oiled plastic bag and set aside for at least 30 minutes (the dough can be kept in the refrigerator overnight).Divide the dough into 8 portions and roll each out to a 20cm flatbread. Melt the remaining 50g of butter or ghee.

3. 3

   Heat a frying pan until medium-hot. Brush each roti with a little butter or ghee and cook, 1 at a time for 2 minutes, turning frequently, until speckled brown and firm. Keep the cooked roti covered with tinfoil in a warm oven until all are cooked.

No additional tips available.