"Rosatti" Flat Bread

Well, I can't say enough about how much we love Indian and African food. More accurately, the wonderful types of bread that are served up with each meal. As a family we decided to create our own. African chapatti are somewhat oily and Indian Roti too dry, so we opted for somewhere in the middle. Our little experiment soon became known as the 'Rosatti'. I hope I don't need to explain the name? Anyway, ROti, chapATTI, and family name ROSE. Pretty clever, eh! 

They are just fantastic with Indian curries, African stews, as tortillas for Quesadilla, or just with peanut butter and jelly.


3 1/2    decilitre Water
6-8      decilitre Flour
1/2 t     salt
3 T       olive oil

First mix the wet ingredients together and then add in the dry ingredients little by little until you have slighty tacky dough.

Divide the dough into 16 equal sized dough balls and place them under a towel, so they don't dry out.

On a floured surface begin to roll out each dough ball, adding a sprinkle of flour to aid the rolling process when required. Roll the dough until you have nicely sized, thin Rosatti.

Place the uncooked Rosatti onto a preheated (medium heat) skillet. Once the dough has gained some beige colour spots, flip it over and repeat. Flip the Rosatti again, which often results in the bubbling effect of the bread. Simply take the cooked Rosatti out, place it onto a plate nearby and place a towel over. Then repeat the whole process for the remaining dough balls.

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