Instructions

1. In a large bowl, add flour, salt, sugar. Pour in the 1 tbsp oil and water and mix to a soft, sticky dough.
2. Pour the remaining tbsp oil over the dough and form into a ball, if necessary use an additional tbsp to minimise the stickiness.
3. Form the dough into ten even size balls and place on a floured baking sheet to avoid them sticking. You made need to flour your hands to help with stickiness.
4. Lightly grease a large piece of cling film and cover the baking sheet with the dough balls. Set aside in a cool dark place for an hour. Perhaps an oven but make sure it is turned off.
5. Flatten the balls one by one and spread with one teaspoon ghee, using the back of a spoon.
6. Sprinkle flour over the flatten dough. Make a clean cut from the edge of the dough to the centre and roll into a cone shape.
7. Press the base fo the cone into the centre. Repeat this process until all ten pieces of dough are used up.
8. Cover again with cling film and set aside for an additional hour in a cool dark place.
9. Roll the dough out on a lightly floured surface and form into a large thin circle.
10. Place a 24" crepe pan or a large non-stick frying pan over a medium to high heat and brush with the vegetable oil and ghee mixture using a pastry brush.
11. After 2-3 mins, gently lift the rolled out dough onto the prepared pan and spread out evenly.
12. Brush the top of the dough lightly with some of the vegetable oil mixtures.
13. After two mins turn the roti and allow to cook on the underside. Brush the top again lightly with oil mixture.
14. After one to two minutes, remove the cooked roti and leave whole or use two wooden spoons to beat and tear.
15. Wrap the dough in a clean damp tea towel to cover and keep moist.
16. Repeat the process until all the roti is cooked and serve hot with accompaniments.

• Servings : 6
• Ready in : 150 Minutes
• Recipe Type : Main Courses