2 cups of plain or whole wheat flour
1 tsp sea salt
2 tbs sunflower/peanut oil
½ to ¾ cup of warm water
½ sachet of dried yeast (3.5gms)
extra flour for dusting
Activate the yeast in the warm water until foaming. In a large mixing bowl add the salt & oil to the flour & rub through with your fingertips until incorporated. Make a well in the centre of the flour & gradually add the water/yeast mixture using your fingers & mix well until you have a soft & pliable dough. Knead the dough until it becomes smooth & elastic (5 to 10 mins). Cover with a slightly damp cloth and set aside in a warm place to prove for 1 hour.
Punch the dough down, lightly knead again then divide into 8 equal portions. Roll each portion into golf ball size rounds & place on a tray & cover with the damp cloth & let rest for another 20 minutes or so. Take 1 ball of dough at a time and flatten it into a round disk using your palms. Dust your work area and rolling pin with a little bit of flour to prevent sticking. Gently roll the flattened ball into a circle approximately 15cms in diameter, making sure the roti is thin & of even thickness.
Heat a large heavy based griddle/frying pan on medium heat, spray with cooking oil and carefully place a roti in the pan. After a minute or so bubbles will appear & the underside will be lightly golden, turn the roti & cook the other side. Repeat until all roti are cooked. Serve immediately with your favourite curry or dips. Enjoy!