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.
- Sift the flour and salt into a large bowl and add the Sage.
- 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.
- 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.
- Divide the dough into 6 portions and roll into balls.
- Dust the work surface with plenty of flour and roll out the dough into flat discs of 10cm diameter.
- Heat a griddle or frying pan.
- Cook the discs on a high heat until the surface becomes bubbly.
- Turn over and press down with a fish slice too cook evenly.
- As soon as brown spots appear the roti is done.
- Remove the roti from the pan and smear with butter or a vegan alternative.
- Eat straight away or keep warm by enclosing in a tea towel or foil.
- Cook all the rotis the same way.
- You can reheat them under a grill if needed but take care not to burn them.