Image courtesy of Naomi Shore

Image courtesy of Naomi Shore

 

INGREDIENTS

1 cup (125g) wholemeal flour
Pinch salt
1 tablespoon olive oil
3 tablespoons water

METHOD

1.    In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. 

2.    Roll dough and divide into 8 portions to then roll out into 1/2cm thick discs

3.    Preheat an unoiled skillet or tava to medium high heat. 

4.    Cook the roti for 1 minute before turning over, then turn again after another minute. Roti are done when they are brown and the dough looks cooked through. 

 Members of the Harman Foundation with SydWest's Abulla Agwa. Image courtesy of Naomi Shore

Members of the Harman Foundation with SydWest's Abulla Agwa. Image courtesy of Naomi Shore

THE STORY BEHIND THE RECIPE

Chapatis are made using a soft dough comprising Atta flour, salt and water. Atta is made from hard Gehun (Indian wheat, or durum). It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.

Roti served at the Harmony Day 2018 Celebrations and this recipe were provided by the Harman Foundation