Roti

Method for making the roti is combine all ingredients in a dish to form a dough.

Make 12 balls from the dough.

Roll out each ball to a dinner plate size, smear with ghee or melted butter.

Roll up into a Swiss roll & leave aside until all are rolled and folded into Swiss rolls.

The resting will allow the dough to stretch.

Pull from the ends to stretch and divide into 2 or 3 lenghts.

Roll each length into a pinwheel.

PS: Each pinwheel can be wrapped in clingwrap and frozen until needed.

Flatten and roll the pinwheel round slightly smaller than a dinner plate size.

Heat a flat pan then carefully place a Roti disk onto it to cook it. 

Flip over when the Roti bubbles or even balloons. 

When the bubbles start to brown smear both sides with melted butter or ghee or olive oil.

Put a paper towel onto a dinner plate and stack the rotis after they are cooked.