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.
This amazingly light and crispy bread has the following ingredients: sourdough starter, flour, water, salt, cumin, butter, canola oil, lemon and parsley.