Fijian recipe
How to make Roti
Brought by Indian families, now eaten across Fiji
A thin, soft, round flatbread cooked on a hot iron plate, the everyday bread of Indo-Fijian homes. It is torn by hand and used to scoop up curry and dhal, and many Fijian families of every background eat roti and curry for breakfast or lunch.
Ingredients
- 375 g (3 cups) plain flour, plus extra for rolling
- Half a teaspoon of salt
- 1 tablespoon vegetable oil
- About 250 ml warm water
- Butter or ghee for brushing
Method
- Mix the flour and salt in a bowl, add the oil and then the warm water a little at a time, until you have a soft dough.
- Knead for about 5 minutes until smooth, cover and leave to rest for 30 minutes.
- Divide into 8 balls. On a floured board, roll each one into a thin circle about 20 cm across.
- Heat a heavy frying pan or flat griddle without oil. Cook a roti for about 30 seconds until bubbles appear, turn it, and press the edges gently with a cloth so it puffs up.
- When both sides have light brown spots, lift it out, brush with butter or ghee and wrap in a clean tea towel to keep soft while you cook the rest.
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