Roti

The second of my suggestions is a flat bread, roti. Here's my slightly modified roti recipe which originally came from Mildreds in Soho, London – Mildreds is a pioneer in vegan cuisine and has been around since 1988. If you feel like treating yourself to their cookery book, Mildreds is the one! It's full and great ideas and recipes – what I also liked is that it gives you guidance on Gluten Free and Vegan options too.

Here's their recipe for Garlic Rotis :

20g unsalted butter

3 garlic cloves, finely chopped (or paste)

½ tsp dried chilli flakes (or a pinch of powder)

200g self raising flour (plus extra for dusting)

50g wholemeal self raising flour

80-100ml water

vegetable oil

*Optional: 50g melted butter

Garlic salt

Warm the butter in a small saucepan over a low heat, add the garlic and chilli and cook, stirring, for a minute until the garlic begins to release its flavour but not coloured. Tip into a mixing bowl with the flours and gradually add the water, using a wooden spoon, until you have a moist (not sticky) dough. Knead the dough for a few minutes until smooth and then cover with a clean damp cloth and leave to rise for 30 minutes until nearly doubled in size.

Divide into 8 pieces and form into balls. Dust with a little flour and then roll into thin circles of about 5mm (¼ inch) thick. Use a heavy based frying pan - add a drop of vegetable oil to grease. Cook the rotis on a medium heat – one at a time for 2-3 minutes each side until puffed up and brown. Serve immediately or cover with a clean tea towel and reheat in a low oven when needed.

*I made them ahead and then reheated before serving and my only addition was to finish them off with a brush of melted butter and a sprinkle of garlic salt.

Next up … the instant alternatives