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Set the dial to closed lid position and knead for 1 minute 30 seconds on interval setting. Place all the ingredients into TM mixing bowl.Gently squash any big bubbles with the back of a wooden spoon. If you have a large pan, you can fry two at a time. Dry fry the rotis one at a time and flip them over to ensure that both sides are cooked. Heat a non stick pan – you don’t need to add any oil.On a lightly floured surface, roll out each ball until it is about 15cm in diameter. Divide the dough into 16 same sized balls.Place in a bowl, cover and leave to rest for about 10 minutes. Knead for about 5 minutes or until smooth. Turn out onto a lightly floured bench.Of course, if you want perfect circles, just keep on rolling!ĭo you see pictures in clouds? Are you a perfectionist? In fact, looking at weird and wonderful roti shapes is a bit like looking at clouds, it’s amazing what you can see! I’ve made rotis in the shape of hearts, the shape of India and Australia – oh, so many happy but delicious accidents! I like to think that my rotis are perfectly imperfect.

Personally, I have neither the time or the patience to roll out perfect circles of dough every time so any shape goes. They’re vegan, use just a handful of pantry ingredients and they’re dry fry so they’re a little bit healthier than other oilier breads. They’re super quick and super simple and freezer friendly too. This tasty and traditional flat bread can be served with any curry.