Turkish Roti

Ingredients

• 1 cupMaida (all-purpose flour)
• 1 tbspInstant yeast
• 1 tbspSugar
• 1/2 cupWarm water
• 1/2 tspSalt
• 2 tbspOil
• for garnishCoriander leaves, chopped
• 2 tbspButter (for finishing)

Method

1. 1

   In a small bowl, dissolve yeast and sugar in warm (not hot) water. Rest 8–10 minutes until frothy on top — that's your yeast proofing.

2. 2

   In a mixing bowl, combine maida and salt. Pour in the yeast water and knead into a soft dough. Add the 2 tbsp oil at the end and knead another 3 minutes — the dough should be smooth and tacky, not sticky.

3. 3

   Cover with a damp cloth and rest in a warm spot for 60 minutes until roughly doubled.

4. 4

   Punch the dough down. Divide into 4–5 balls. Roll each ball into a 5–6 inch round, 5 mm thick.

5. 5

   Heat a heavy tawa on a medium-high flame. Cook the roti 60–90 seconds per side, pressing the edges so it puffs.

6. 6

   Brush hot rotis with butter and shower with chopped coriander. Stack under a clean towel to keep warm and soft.