Lankan Roti
6 servings
35 minutes
Roti is a simple yet exquisite flatbread inspired by Indian culinary traditions. It originates from Sri Lankan street food, where chefs skillfully stretch the dough to create thin layers with a crispy crust and soft center. The taste of roti is neutral and slightly floury, making it an excellent complement to spicy fillings. The unique preparation feature is the hand-stretching technique that gives the bread its distinctive texture. It can be served with curry, vegetables, meat, or even sweet toppings. This versatile dish is suitable for breakfasts, snacks, or hearty dinners, combining simplicity and authenticity of Indian gastronomy.
1
Knead a plastic dough from the listed ingredients and put it in the refrigerator for half an hour.
- Wheat flour: 150 g
- Water: 2 glasss
- Chicken egg: 1 piece
2
After the time has passed, take the dough out of the fridge and generously grease your hands with vegetable oil (any odorless one). Tear off pieces of dough and stretch them in the air to turn them into thin pancakes.
3
Fry in a dry, well-heated pan: place the pancake, add a few spoons of filling on top, and immediately fold it into an envelope. Fry on both sides.