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
- Mix all ingredients (except the extra flour) together in bowl into a pliable dough.
- Turn onto floured surface and knead for about 5 minutes, dusting with more flour as needed.
- Put into oiled bowl, cover with cling-film and leave somewhere warm (or at least no drafty) for 30-60 minutes.
- 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.
- Serve warm with curry. YUM!!