Roti Roll ala Rosemary

So, again we had Indian food. The cold weather and the rain always makes me reach for the curry powder, I can't seem to stop myself.

It was a simple dish of curry mince, which I'll blog about another day, but the real show stopper was the home made roti's. Now I know, in an average Indian home, making rotis is as common a place as me making sandwiches, but in our home it's a production and a special treat.

This is the recipe I use and have never had any complaints, although I have never actually served it to a qualified expert, but this isn't Gordon Ramsey's kitchen, so whatever I say is the last word.

Rosemary Roti

3 cups of Flour ( all purpose)
½ cup Self Raising Flour
60ml melted Butter (or oil)
Salt
250ml Hot water

Mix the flours and butter together until it resembles breadcrumbs.
Add the water, mix and then knead to a smooth dough.
Leave covered with plastic wrap to rest for at least 30 minutes.
Break off pieces of dough, about the size of a golf ball and roll out on a floured surface.

Brush with a little butter.
Roll the disk up and twist gently and then roll into a "snail" shape.

 Repeat with the remainder of the dough.
Leave to rest covered for another 30 minutes.

Roll the "snails" out.
Brush with a little butter on both sides and fry in a medium hot pan until bubbles form, turn and cook through.

 Keep covered in a tea towel until you have finished frying all the dough.
Serve warm with your favourite curry.