Veechu Rotti

Veechu Rotti

Thin flatbread
‘Veechu’ translates as ‘thrown’ in Tamil, referring to the hand motion used to form this simple bread. They were introduced to the island by early Arab traders and resemble Middle Eastern khobz flatbreads

• 5 tbsp oil (3 tbsp for the dough and 2 tbsp for frying)
• 500g (1lb 2oz/4 cups) plain (all-purpose) flour
• 1 tsp salt
• 200ml (7 fl oz/generous 3/4 cup) water

1. First, heat 3 tbsp of oil in a small saucepan over a medium heat until nearly sizzling.
2. Put the flour and salt in a large bowl and pour in the hot oil. Mix it in well with the handle of a wooden spoon. Add water little by little, stirring all the time, until it all begins to bind together. Then, start kneading the dough.
3. At first, the dough will stick to your hands but as you continue kneading it will lose its stickiness and and become a firm, round ball. Knead well for about 10 minutes. Cover it with a wet cloth and set aside for at least an hour.
4. Taking a handful of dough at a time, shape it into 12 large lemon-sized balls. Set them aside.
5. Heat up a flat griddle pan or frying pan (skillet) on a medium heat. While it is heating, place one dough ball on a work surface and start to flatten it into a large, very thin circle, using a rolling pin or your palm.
6. To stretch the dough out very thin, experienced veechu rotti makers hold two corners of the flattened dough between their thumbs and index fingers, and roll it in a circular motion through the air, moving their hands around the circle as they go.
7. Lay the stretched-out dough on a work surface and fold in each side to make a 15cm (6-inch) square.
8. Spread 2 tbsp of oil on the now hot pan and fry the folded rotti one at a time. Cook for 2–3 minutes until golden brown on the bottom, then turn over and repeat on the other side. Pile them up as you continue cooking the rest.
9. Serve warm with any curry or Pol Sambol or Seeni Sambol.