Warm dough crumbling with fruity, nutty sweetness as you tear it open; these are the perfect accompaniment to any curry.
Makes 6 rotis
For the dough
300g plain white flour, plus extra for dusting
½ tsp salt
175ml hand-hot water
For the filling
50g unsalted butter
4 tbsp desiccated coconut
2 tbsp raisins
4 tbsp ground almonds
2 tsp sugar
2 To make the filling, melt the butter in a small saucepan on a low to medium heat. Add the coconut, raisins, ground almonds and sugar, stir and taste. (You can add other sorts of chopped nuts, other dried fruit or even grated apple, if you like.)
3 To make the rotis, lightly flour a clean surface and put some flour into a small bowl. Divide the dough into 6 pieces. Roll a piece between your palms to form a ball, flatten it and coat it in the flour. Roll the dough out with a rolling pin to the size of a small saucer (around 10cm in diameter). Dip the roti in the flour and continue rolling it out to around 20cm in diameter.
4 Take 1 tbsp of filling and spread it out on one half of the roti. Fold the other half of the roti over the top of the filling so that you end up with a semicircle. Seal it by gently pressing the edges closed, working from one side to the other so as not to trap air into it.
5 Put a frying pan on a medium to high heat, When it’s hot, throw on the first roti and leave for around 30 seconds to a minute, until the edges colour and the side is browning nicely in spots. Turn it over and cook for the same length of time on the other side.
6 Press down on the roti with a chapati press or a spatula on the back of any uncooked bits until cooked through before transferring to a plate. Repeat with the rest of the dough. To keep your roti warm while you cook the rest, make a foil nest for them to sit in.