Baked Roti
These leavened roti make for a great bread to serve with any curry
Makes enough for: 4 roti
Ingredients
- 125 g bread flour, sifted, plus extra for dusting
- 1.25 mls fine salt, sifted
- 1.25 mls instant dried yeast
- 0.625 mls erythritol
- 75 mls water
Method
- Place the flour, salt, yeast and erythritol into a stand mixer bowl and add the water
- Use a dough hook to bring the dough together, then knead for 10 minutes
- Turn out onto a lightly floured surface and divide the dough into 4 50g pieces
- Roll each piece into a ball, cover with a dry cloth and leave to prove for 1 hour
- Preheat the oven to 180° Celsius
- Roll out each piece only a lightly floured surface into a 2mm thick disc
- Place onto a lined baking tray and place into the oven
- Bake for 5 minutes, then flip over and bake for a further 5 minutes
- Remove from the oven and serve immediately