Roti

Directions

1. In a medium bowl, combine flour, oil, and salt. Mix with a fork until well combined. Gradually add water until a dough forms (you may not need to use the entire cup of water). Transfer the dough to a lightly floured surface and knead for 5 minutes, or until the dough is smooth and forms a ball that bounces back when pressed with your finger.

2. After resting the dough for 5 minutes, divide it into 6 equal sections. Roll each section into a ball. Lightly dust each ball with additional flour and roll it into an 8-inch circle using a rolling pin. (Alternatively, you can flatten the dough initially with a tortilla press, then finish rolling it with a wooden rolling pin.)

3. Heat one side of your griddle to medium/medium-high heat (these cook quickly). On the opposite side, heat to low. In a saucepan on the low heat side, melt the butter and add minced garlic and chopped parsley.

4. Cook each roti for 2 minutes on each side over medium/medium-high heat. Transfer to the low heat side and brush each side with the melted garlic butter. The roti should puff up as they cook in the butter. Immediately transfer them to a tortilla warmer to keep them warm and soft. If you don't have a tortilla warmer, wrap the rotis in a clean dish towel to retain warmth.

5. Serve with your favorite Indian-inspired dish and enjoy!