Roti

Roll a rested dough ball into a thin, even circle, then cook it on a very hot, dry frying pan or tawa. Turn it when pale spots appear, cook the other side, then press the edges gently with a clean cloth; it may puff as steam builds inside.

Stack each cooked roti under a clean tea towel, then keep the stack in a covered container. The trapped warmth and steam help stop the breads drying out.

Yes. Cool the cooked roti, separate each one with baking paper and freeze in a sealed bag. Reheat from frozen in a dry, hot frying pan, turning until soft and hot throughout.

Roti is commonly served alongside dal, vegetable curries, chickpea curry or meat dishes, and used to scoop up the sauce. You can also wrap it around a filling, such as spiced potatoes or cooked chicken.

The names are often used for the same simple, unleavened flatbread made from flour and water. Usage differs between communities, and recipes may vary in flour, thickness and whether oil or ghee is added.

In South Asian cooking, roti usually means a plain flatbread served with a meal. Caribbean roti can refer to the bread itself or to a filled wrap, often with curried vegetables or meat.