Jekka's Sage Rotis

Jekka's Sage Rotis

These small unleavened bread rolls are quick to make and extremely useful. They are ideal with soups, spreading with Jekka's Version of Panna or stuffing with salad and popping in a lunch box. Serve them as an accompaniment to a dip at your Christmas party.

This recipe goes along with the herbs in Jekka's Winter Culinary Collection Herb Box.


  • 100g strong brown or wholemeal flour, plus extra for dusting
  • A small pinch of salt
  • 2 tsp finely chopped Sage leaves
  • 1 tsp sunflower oil
  • 60ml warm water
  • Unsalted butter or a vegan alternative.


  1. Sift the flour and salt into a large bowl and add the Sage.
  2. Make a well in the middle of the flour, add the oil, then the warm water and using your hands, blend into a pliable dough.
  3. Remove from the bowl and knead, on a floured work surface, for about 2 minutes or preferably 5 minutes; the more you knead the softer the rotis.
  4. Divide the dough into 6 portions and roll  into balls.
  5. Dust the work surface with plenty of flour and roll out the dough into flat discs of 10cm diameter.
  6. Heat a griddle or frying pan.
  7. Cook the discs on a high heat until the surface becomes bubbly.
  8. Turn over and press down with a fish slice too cook evenly.
  9. As soon as brown spots appear the roti is done.
  10. Remove the roti from the pan and smear with butter or a vegan alternative.
  11. Eat straight away or keep warm by enclosing in a tea towel or foil.
  12. Cook all the rotis the same way.
  13. You can reheat them under a grill if needed but take care not to burn them.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other herb-based recipes.