📖 Instructions

1. Get started by mixing your flour and salt in a bowl. Adding a little bit of salt gives the roti better taste and helps to keep everything in check.
2. Slowly add warm water, a little at a time, while mixing the ingredients together. You want to form a soft, pliable dough. Be careful not to add too much water at once, or it will get soggy!
3. Once a dough forms, knead it on a lightly floured surface for about 5-7 minutes until its smooth and elastic. I sometime’s get impatient and don’t kneed it enough. But, really, don’t skip this step! It will make or break your roti.
4. Place the dough back in the bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. The longer, the better! If I’m busy, I’ll let it rest for an hour. This allows the gluten to relax, making the roti softer.
5. While the dough rests, prepare the mango chutney. Peel and chop the mangoes into small pieces. I love to use a food processor for this step.
6. In a small saucepan, combine the chopped mangoes, sugar (or sweetener of choice), vinegar (or lime juice), ginger, and chili powder. I love to add a little bit of cayenne pepper too, to give it that kick.
7. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the mangoes soften and the chutney thickens.
8. Remove the chutney from the heat and let it cool. If you used a food processor before, you can pulse a few times until you reach a texture you like.
9. Once the dough has rested, divide it into small, equal-sized balls (about 1-2 inches in diameter). Roll each ball into a thin circle using a rolling pin. Aim for about 6-8 inches in diameter. I struggle with making a circle so they are never the right shape.
10. Heat a tawa or flat griddle over medium heat. Place one roti on the hot tawa and cook for about 30-60 seconds on each side, or until small bubbles start to appear.
11. Flip the roti and cook for another 30-60 seconds, then flip again and gently press the edges with a clean cloth or spatula to help it puff up. Some people like to cook it directly over an open flame for a few seconds on each side to get that nice, smoky flavor.
12. Remove the cooked roti from the tawa and brush it with a little ghee or butter (optional). This adds flavor and keeps it soft. Repeat the process with the remaining dough balls.
13. Serve the warm roti with the prepared mango chutney. Enjoy this sweet and savory delight!