Mark’s Garlic Roti Bread with Lemon and Parsley Butter (V)

The sourdough-based dough is slowly fermented to extract flavour and then thinly rolled and charred & blistered in a hot pan. Usually unfermented this is Mark’s version of roti bread that produces a light, blistered puffy bread with sour notes. Served with lemon and parsley butter brushed over the roti once cooked.

One piece of roti per portion.