Once you master the art of making these flatbreads you’ll never go back to store-bought! They’re easy and fun to make and this basic recipe can be used for sweet or savoury roti.
In a large bowl, combine the flour and salt. Add water and egg and mix until a dough forms, then turn out and knead for 5 -10 minutes until smooth and like clay. Roll into a cylinder and divide into 10-12 balls. Knead each until smooth, shape into a ball, smother in butter (or ghee or oil) and put into a clean bowl. Dough balls can touch as long as they are well oiled. Cover and set aside for at least 2 hours to allow gluten (in the flour) to relax.
Oil the work bench. Take each ball and press out to a disc as big as your palm. Then throw, roll or stretch out until a very thin circular shape. Fold in, in three sides, until a rough smaller disc is formed (about 15 cm across).
Heat a heavy based fry pan and oil it well. Fry each roti until golden on one side, then flip. They will puff up slightly.
Serve warm and drizzled with sweetened condensed milk.
NB: like pancakes, the first one is often not the best one!