Heh. I'd be mad not to take her up on the offer though - popped around at the w/e and they were there waiting for me. A big pile of gorgeously soft, lovely roti.
I can give you exactly my mum's recipe if you like. It's generally ordinary flour, water and some oil, mixed together to a loose, moist consistency. You can add fillings - either into a pocket in the centre and then rolling out, or by layering two roti together -at this stage/ Fry on a tawa at medium heat for a little bit each side, until bubbles begin to rise on the surface, dab with oil and flip. And then you've nearly the most important part of taking it off the heat and giving a mighty CLAP - to loosen up and release the excess flour.
Sadly it's harder than it sounds. My mum's a lousy teacher to be fair - you get out of her way in the tiny galley kitchen rather than observe - and there's nothing firm in the way of quantities. Should be easy, but the settled technique eludes me for some reason. Mine are a model of inconsistency, varying between from crack-up failure dry to the almost perfect. I'm a lazy breadmaking type admittedly and it doesn't help having two fine roti shacks nearby, but I should show more effort and application really.
