Fijian Roti is a traditional Fijian recipe for a classic flatbread typically served with curries. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Fijian Roti.
Sift the flour into a bowl and mix in the oil. Gently rub the oil into the flour to combine.
Add a little water at a time, mixing to form a soft dough. Knead the dough for about 3 minutes until soft and elastic, adding a few drops of oil as you work.
Cover the bowl and set aside to rest for 10 minutes. Divide into small balls (about 6-8) and roll into a round.
Heat a tawa, hotplate or large frying pan. Add the first roti and cook for 1 minute. Turn the roti on the first side and continue cooking until there are a few dark brown spots.
Now flip the roti over and let it puff up. Once the roti has puffed remove from the hotplate. Transfer to a low oven to keep warm as you cook the remaining rotis.
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