INDIAN ROTI BREAD (Adapted from Cooking Curries, Murdoch Books)
1 1/2 cups plain flour, plus extra for dusting
1/2 tsp salt
1 tbsp softened ghee or oil (I even used butter)
1 egg, lightly beaten
1/2 cup warm water
Sift the flour in a large bowl and add the salt. Rub in the ghee or oil with your fingers. Add half of the beaten egg to the bowl, reserving the rest of the egg for later. Add the warm water and mix together with a flat bladed knife, such as a butter knife, until you form a moist dough.
Turn out onto a well floured surface and knead for 10 minutes, or until you have a nice soft dough, adding flour as needed to keep from sticking to your work surface.
Form this dough into a smooth ball and brush with oil. Place this dough in the bowl and cover with a clean tea towel for 2 hours to rest.
Lightly flour the work surface again, and turn out the rested dough. Form into a log and divide into 6 even pieces. Roll into even sized balls. Take each ball, and working with a little oil on your hands, hold the dough up and stretch the edges out evenly until a 2mm x 15cm round is formed. Lay on a lightly floured surface and cover with plastic wrap so that it doesn't dry out, and proceed to do the same with the rest of the pieces of dough.
Heat a large frying pan on high and brush with some oil or ghee. When hot, gently lower one of the stretched rounds onto the fry pan. Brush teh top side with remaining beaten egg. Cook for approximately 1 minute on each side until slightly golden. Transfer to a plate and cover to keep warm, then proceed to cook the other rotis in the same way.