from the deep deep depths of ceylon...

This isn't the first time I've come across a good recipe whilst perusing a Rick Stein cookbook.  This one came from Far Eastern Odyssey and is just brilliant, because it's so simple.  He's picked up a recipe for roti, from street vendors in Sri Lanka, and has passed it on to the reader in its most simple form.  Fantastic, good work, Ricky. 

This is a recipe for gothamba roti, typically used in a number of Sri Lankan dishes, made with gothamba flour.  I have just used ordinary white flour and it was fine.  Perhaps buckwheat flour would be a nice option though, if you have some.  The ingredients below are as listed in Rick's recipe, but I think next time I make them I'll add a smidge more salt (up to you) and a teaspoon of sugar, 'cause they could've use a little more je ne sais quoi.  See how you go - make 'em once, then alter as your taste buds direct.  I served them with a green thai beef curry, so lack of flavour wasn't really an issue. 

300 g flour
1 tsp oil (I used sesame)
3/4 tsp salt
250 ml warm water
extra flour for kneading

1. Mix all ingredients (except the extra flour) together in bowl into a pliable dough.
2. Turn onto floured surface and knead for about 5 minutes, dusting with more flour as needed.
3. Put into oiled bowl, cover with cling-film and leave somewhere warm (or at least no drafty) for 30-60 minutes.
4. Divide into about 10 pieces.  Form into disks, cook in hot oiled pan (I formed the disks as they were needed for cooking *), about 2 minutes on first side, then 1 one other side. 
5. Serve warm with curry.  YUM!! 

NB: * - I didn't actually form the disks - this job was taken over by KB, who has greater skill in dough-manipulation.