2 cups wholemeal flour + 1/4 cup for rolling the roti
2 tsp extra virgin olive oil
¾ cup warm water as needed to knead a soft dough
Ghee, for brushing
1 packet baby cucumbers
3 baby capsicums
½ red onion, finely diced
1 bunch spring onion, finely sliced
2 tbsp extra virgin olive oil
Salt & pepper
Mix the dough ingredients together in a bowl, adding the water little by little. As you add water, mix with your hands and bring the dough together. You may need more or less water depending on the kind of flour. Once the dough comes together, start kneading the dough. Cut into portions and form into small balls. Cover with additional extra virgin olive oil, then cover the dough with a damp cloth or paper towel for 20 to 30 minutes.
Once rested, roll the roti. If you are rolling it correctly, the dough will move in a circular motion on its own and the roti will roll evenly. This comes with practice.
You can also roll a little and then take the roti and move it a little with your hands and roll again.
Roll it thin until you have a 5 to 6-inch diameter circular roti.
Heat a frypan on medium-high heat. Dust excess flour off the rolled roti and place it on the hot frypan. Let it cook for 15-30 seconds until you see some bubbles on the top side. At this point flip the roti, you don’t want the first side to cook too much. Now, let the other side cook more than the first side, around 30 seconds more. Apply ghee to the rotis immediately.
Mix the ingredients for the salsa together. Heat through the satay sauce. Serve roti warm with the salsa and satay for dipping.