OH MY. This recipe is one step up on regular roti. They are so yummy on their own, let alone using as a spoon to scoop up delicious curry gravy! They freeze well, so make a lot and freeze for that last minute curry night you didn't see coming! Delicious!
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
- 4 Shallot peeled and halved
- 12 curry leaves
- 2 Green Chilli(es)
- 50 Grams Shredded Coconut BUY
- 1 Teaspoon Dried Red Chilli Flakes
- 1 Limes juice
- 750 Grams Bakers or Strong Flour BUY
- 200 Grams water
- 50 Grams milk
- 2 Pinches Pink Salt Flakes BUY
- 2 Tablespoons Raw Caster Sugar BUY
- 1 egg
Do
- 1
Place shallots, curry leaves and chilli into the Thermomix bowl and chop 3 sec/speed 6 Scrape bowl and repeat.
- 2
Add all remaining ingredients and combine 6 sec/speed 6. Knead for 3 min/Interval. Let dough rest in bowl for 20 minutes. Knead again 3 min/Interval.
- 3
Divide dough into 20 balls and let rest, covered for 20 minutes.
- 4
Preheat pan on medium heat.
- 5
Flatten each ball and roll out into a thin circle. Fry 1 at a time in a little EVOO until each side is puffy and golden.
