Roti Flatbread

Ingredients:

2 1/2 cups self-rising flour, or 2 cups self-rising flour and 1/2 cup whole wheat flour
2 tablespoons vegetable oil
1 cup warm water
Vegetable oil for pan
Melted butter

Preparation:

• Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil. 
• Add water slowly, stirring as you go, until dough starts to come together. Keep stirring, adding a little more water if dough is still dry, until dough forms a ball. 
• Turn dough out onto counter and knead, adding a little flour if the dough is too sticky. Dough should be soft, but not sticky enough to stick to your hands or the counter. 
• Let dough rest for 10 minutes, covered with a damp cloth.
• Roll out dough in a large circle, about 1/4" thickness. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll. 
• Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6 inch circle. Let circles rest, covered with damp cloth, for 5 minutes. 
• Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat. 
• Roll the first circle of dough out as thin as possible (to about an 8-9 inch diameter circle). 
• Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side. Slide bread to the each of the pan with your fingers, and quickly flip to brown the other side (about 1-2 minutes). 
• Remove from heat and place roti in a colinder to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed. 
• Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth. Brush roti with melted butter before serving, if desired.

Note:

     Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and Tobago. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread.
    Roti and its thinner variant, known as chapati, are an integral part of Indian / Pakistani cuisine.  is particularly popular in India and Pakistan.