Instructions: Blend the flour and oil.

Bins into a pliable dough with warm water.

Knead for 5 minutes (the more you knead the dough the softer the rotis).

Divide the dough into portions the size of a table tennis ball.

Coat lightly with flour shape into a ball in your palm and flatten slightly Roll out into flat discs 10cm in diameter flouring the board as necessary.

Heat a griddle or shallow pan.

Roast the discs on the griddle until the surface becomes bubbly Turn over and press the edges down with a clean cloth to cook evenly.

As soon as brown spots appear the roti is done.

Remove and smear with ghee.

Keep warm by enclosing in a tea towel or foil.

Cook all the rotis in the same way
Serv warm or reheat under a hot grill taking care not to burn them.

Serves 4

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