Also known as a chapati, this indian unleavened bread is great with any curry, and so easy to make. I’ve based my recipe on a peshwari naan, which contains coconut and sultanas. Yummy!
(I know it’s a rubbish pic. I’ll put a better one up soon.)
1 cup plain flour
1/4 cup desiccated coconut
1/2 tsp salt
1 cup of warm water
1/2 tbsp olive oil
1 tbsp sultanas
Put the sultanas in the warm water to soak for a few minutes. This will help prevent them burning in the pan.
Put the flour, coconut and salt in a large bowl. Slowly add warm water from the cup with the sultanas in, one desert spoon at a time, as you mix the flour into a dough by hand. 2 or 3 desert spoonfuls should be enough, but just add as much as is required.
Add the olive oil and knead for 2-3 minutes. Drain the sultanas and add to dough. Knead for another 2 minutes. Cover with a damp cloth and let it rest for 20 minutes or so.
Heat a non-stick frying pan on a very hot heat. Divide the dough into 3-4 balls, pressing flat with your hands, and cook in hot pan without any oil or anything. Once it’s all brown and puffed up on one side flip over and do the other. Cook each roti the same way
Quarter each roti and serve warm.