Mella Traditional Roti
There's no better accompaniment to a dhal, korma or biryani than piping hot roti: The delicious, mouth-watering unleavened Indian flatbread that can be dipped or even used to scoop curry. For Palmerston North woman Mella Chand, the smell of roti cooking quickly on the stove means more than just dinner time - it brings back memories of waiting hungrily by her mother's side in their family kitchen.
This recipe was part of Anchor’s partnership with The AM Show and Newshub where we discovered what gave Kiwis all around New Zealand the feeling of home
2 cups of sifted plain white flour
1 cup of wholemeal flour
60 grams of Anchor Butter (Softened)
Boiling water – to mix the dough (use water that has been boiled and left for 2-3 minutes in the jug)
More Anchor Butter to smother the rotis with, at the end after they are cooked
- Mix sifted white flour and wholemeal flour together, add softened Anchor Butter.
- Mix Anchor Butter in until it looks like breadcrumbs.
- Add boiled water, little at a time until a soft dough is formed.
- Knead the dough well for several minutes until it is pliable.
- Break the dough into 25cm balls, then flatten the balls with your hands and roll out into 15cm rounds.
- Cook in a non-stick roti pan or non-stick fry pan on medium heat, for five seconds each side then flip again and repeat until cooked.
- Cover the rotis very generously with softened Anchor Butter while they are hot.