Pea and Potato Curry
An absolute staple for north Indian food. I love roti and have been known to eat a fair few in one sitting. These are made from atta which is a whole wheat flour that comes from hard wheat grown across the Indian sub continent. This flour is made by grinding the whole of the wheat grain which gives a light creamy brown flour. Because atta has a high gluten content the dough can be rolled out nice and thin and toasted on a griddle pan until they puff up like little pillows of air. There is a real skill to making roti and its a skill that Indian women are judged on - I have been making these since I was about 9 and even now my mother complains that they are not thin and round enough! If you can't find atta a substitute would be to mix equal amounts of a whole wheat flour and plain flour.
This quantity will make about 12 roti's.
Smear with butter and serve.
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