Roti

 

INGREDIENTS

For the dough:

500g (4 cups) flour

160ml (2/3 cup) warm milk

160ml (2/3 cup) warm water

7g (2 tsp) dry yeast

10g (1 tbsp) sugar

6g (1 tsp) salt

20ml (1 tbsp) olive oil

For the topping:

20g (4 tsp) melted butter

Chopped parsley

 

METHOD

1. In a bowl combine warm milk, warm water, dry yeast, and sugar. Whisk to combine.
2. Stir in flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
3. Massage olive oil into the dough until smooth. Brush some oil on top, cover, and let sit for 1 hour.
4. Roll the dough into a ball and divide it into 6 parts. Roll each piece into a small ball and flatten it with a rolling pin into a round shape. Continue with the remaining dough.
5. Heat a non-sticking frying pan over medium-high heat.
6. Heat flatbread for 1 minute or until bubbling on top. Flip and cook on the other side for another minute. Flip again, reduce the heat to low and continue to cook the focaccia for 3-4 minutes or until swollen. Flip and cook for 1-2 minutes on the other side.
7. Brush each focaccia with melted butter.
8. Sprinkle with chopped parsley and serve.