Ingredients:
360g plain (all-purpose) flour
1 tsp salt
1 tbsp vegetable oil
Water (enough to form a soft dough)
oil or melted butter or ghee for brushing
Method:
In a large mixing bowl, sift together the flour and salt. Gradually add water and knead until you have a soft, but non-sticky dough. Add the vegetable oil and continue to knead until the dough is smooth and elastic.
Cover the bowl with a damp cloth and set aside to rest for at least 30 minutes.
Once the dough has rested place a griddle or a large frying pan over medium-high heat.
Divide the roti dough into golfball sized pieces then roll out on a lightly-floured work surface into large, flat, rounds.
Cook each filled roti on the griddle until golden brown on both sides.
Brush with a bit of oil or melted butter on each side during cooking.
Once cooked, remove the roti from the griddle and let them cool for a moment.
Serve your Antiguan Roti warm as a starter, either on its own or with a side of chutney or yogurt. Otherwise use to accompany Antiguan curries.
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