Directions

1. Mix together the yogurt and water in a large mixing bowl.

2. In a separate bowl, combine the dry ingredients.

3. Add the dry ingredients to the yogurt & water and begin to mix them together. You can use a stand mixer for this.

4. Once the mix starts to come together, it’s best to use your hands. Continue to knead the dough until the texture is consistent.

5. Form a small chunk of dough (we use 60g) into a ball. Repeat to use up all of the dough.

6. Either roll out the dough between two sheets of greaseproof paper, or use a tortilla press (also lined with greaseproof) to form roti a couple of mm thick.

7. Heat a pan / griddle pan / hot plate and add oil / butter / ghee if needed. Bring the heat up to medium / high and cook the roti for a few minutes on each side. Once cooked, the roti should be flexible with nice golden colouring!

8. These can be stored in the fridge for up to 5 days, or freeze them between sheets of greaseproof paper.