And the winner is...

Ta-dah!  It's Monday morning and as promised, I have drawn the winner of the Fragrant Freebie giveaway under the watchful eyes of Mr Happy Larder and Keith the dog. So, without further ado, the winner is: JANE!  Congratulations!  Your name came out of the hat - Keith was very excited about all the little bits of paper and wanted to help, so he ate the winning ticket as soon as I had taken it out :-) Could you please email me with your details (my address is in my profile), so I can send your prize to you as soon as possible.
 
Thank you to everyone for taking part and a big thank you also to Sue at Somerset Suds for providing the goodies!  There will be more giveaways coming up soon, so watch this space!!!

And after all that excitement, here is today's recipe...

Roti..busy puffing up...

I'll let you into a secret: I love eating with my hands! I don't get to do it very often but it is strangely liberating when I do.  We went on a camping safari in Africa last year and standing around the fire, grilling tortilla bread and sausages for breakfast is one of my fondest food memories. So simple, so basic, so delicious!  But whilst you might not want to throw away your cutlery just yet, how about making some bread to help scoop up that curry, stew,...?  Meet roti, the little flatbreads popular in India and Nepal and for good reason: these are so easy and quick to make, it's unbelievable!  I made some to have with our chicken curry last night and they were delicious!  So, next time you cannot be bothered to cook rice, have a go at making these and be prepared to be amazed.




Roti (makes 6)

Ingredients:
100g strong brown or whole meal flour
60ml of water
A pinch of salt
A large knob of melted butter

Method:

1. Mix the flour, salt and water together and kneed for a couple of minutes.
2. Divide the dough into 6 pieces and roll each into a ball.
3. Using a little flour, roll out each of the balls into a thin circle, measuring approx. 15cm across.
4. Place a heavy pan on the stove and once hot, place the first circle into the pan.  After 30secs you will notice a few bubbles. Turn the bread over and cook for a further 30secs before turning again.  The bread will puff up and will brown slightly in spots - it's now ready.  Remove from the pan, brush with a little melted butter and keep warm in a tea towel until you have finished cooking the rest.

(Recipe: River Cottage Bread Handbook)