Roti/Wrap Recipe

Make the Dough

1. In a large bowl, mix flour and salt.
2. Add oil and rub it into the flour with your fingertips.
3. Gradually add warm water while mixing until a soft dough forms.
4. Knead for 5 minutes until smooth and elastic.
5. Cover and let rest for 20 minutes (this makes rolling easier).

Shape the Roti / Wraps

1. Divide the dough into 8 equal balls.
2. Lightly flour your work surface and rolling pin.
3. Roll each ball into a thin, round sheet (about 8–9 inches in diameter).

Cook the Roti / Wraps

1. Heat a dry skillet or non-stick pan over medium-high heat.
2. Place a rolled roti on the hot pan and cook for 30–45 seconds until bubbles form.
3. Flip and cook the other side for another 30–45 seconds.
4. For extra softness, cover cooked rotis with a clean kitchen towel while you cook the rest.

Tips for the Best Roti/Wraps

• For softer wraps: Add 1–2 tbsp plain yogurt to the dough.
• For flavor: Add herbs, garlic powder, or spices to the dough.
• Storage: Store in an airtight bag for up to 2 days at room temp or freeze for longer.
• Reheating: Warm in a dry skillet or microwave for 10–15 seconds.

Serving Ideas

• Savory: Fill with grilled chicken, veggies, hummus, falafel, or curries.
• Breakfast: Stuff with scrambled eggs, avocado, and cheese.
• Sweet: Spread with Nutella, banana slices, and crushed nuts.