Roti

Makes: 4-5
Source: Adapted from River Cottage Handbook No. 3 by Daniel Stevens

Easiest flatbread with no proving required.

• 50g strong brown or wholemeal flour
• 50g strong white flour
• pinch of salt
• 60ml water
• large knob of butter, melted

Mix flour, salt and water together in a bowl

Knead dough between your hands for a few minutes until smooth

Divide into 4 or 5 balls

For each roti:

Heat a heavy (cast iron) frying pan

Roll out a dough ball into a thin flat circle

Place in the pan, flip every 20 seconds (it should puff up , sometimes it fails don't worry)

Wrap in a tea towel with the others after optionally brushing with melted butter

Serve immediately