Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


375 g (13 oz/3 cups) roti flour or plain (all-purpose) flour

2 tablespoons softened ghee or oil, plus extra for frying

1 egg, lightly beaten oil, to brush

1 egg, extra, beaten


1. Sift the flour into a large mixing bowl and stir in 1 teaspoon salt. Rub in the ghee or oil with your fingertips. Add the egg and 250 ml (9 fl oz/1 cup) warm water and mix together with a flat-bladed knife to form a moist dough. Turn the dough out onto a well-floured surface and knead for 10 minutes, or until you have a soft dough. Sprinkle the dough with more flour as necessary. Gently form the dough into a ball and brush with oil. Place in an oiled bowl, cover with plastic wrap and leave for 2 hours.

2. Remove the dough from the bowl. Working on a lightly floured surface, divide the dough into 12 pieces and roll it into even-sized balls. Take one ball and, working with oil on your fingertips, hold the ball in the air and work around the edge, pulling out the dough to form a round 15 cm (6 inches) in diameter and 3 mm ( 1/8 inch) thick. Lay the roti on a lightly floured surface and cover with plastic wrap so that it doesn't dry out. Repeat the process with the remaining balls.

3. Heat a frying pan over high heat and brush it with ghee or oil. Drape one of the rotis over a rolling pin and carefully place in the frying pan. Quickly brush the roti with some of the extra beaten egg. Cook for 1 minute, or until the underside is golden—this won't take long. Using a spatula, slide the roti onto a plate and brush the pan with some more ghee or oil. Return the roti to the frying pan to cook the other side. Cook the roti for 50-60 seconds, or until that side is golden. Remove from the pan and cover to keep warm while cooking the rest.