Indian Roti Recipe

I aboslutely love indian food. I would say I cook curry at least once a week. Its just so flavoursome and warming. And, surprisingly healthy (depending on your choice of meat, obviously). And I absolutely love indian breads. I make quite good naan but that is time consuming so requires a lot of thought and planning. But Roti on the other hand…

I originally learnt how to make Roti at a cooking festival – I remember sitting in one of the show kitchens and watching Shelina Permalloo showing how to make it and I thought it was crazy how easy it looked, so I went home and I gave it a go. And I have been making them ever since. 

This here is my adaptation.

All you need is Flour and Water. I know! Crazy right! But it works.

I add an extra level to it by bunging in some spices from my store cupboard. I particularly like to use madras spice or turmeric, cumin or garlic. 

So here is what you do. 

First create a dough. There really is no exact science of measurement to it. Just whack some flour (and any spices you would like) into a bowl and then gradually add in water until it comes together to create a dough.  

Divide the dough into however many roti you would like. Each peice of dough should be around the size of a satsuma.

Roll out into a rough sircle shape. Isong a pastry brush lightly brush the surface with oil (olive oil or vegetable oil will do).

Then fold as follows. 

Roll out again to a similar size as before. The oil keeps the layers seperate giving a satisfying texture when cooked.

Heat up an iron frying pan until really hot and brush with a small amount of oil.

Place the bread onto the hot pan. Leave it to sit for 30 seconds. You should see little air bubbles appearing in the dough. 

Flip and cook for another 30 seconds.

Remove from the pan and devour warm as a side to a lovely warm curry. 

See I told you it was easy! Its so easy that I often nock some up as a snack! I am sure you will all be giving them ago! Let me know when you do! 

Chocolate & Butterscotch Oat Cookies

Today I am poppin in to share with you a new recipe that I concocted! 

In fact, my next three posts will be recipes! Arent you lucky! I have been having a real urge to bake so I have three new recipes to share with you.

Today, I want to share with you my chocolate and butterscotch oat cookies. I can tell, you are already drooling! They are super chewy and super yummy and the oats and butterscotch compliment each other perfectly! 

Here is the recipe!


110g Softened Butter

50g Caster Sugar

100g Light Brown Soft Sugar

1 Egg

75g Flour

A Pinch of Bicarb

125g Oats

60g Chocolate Chips

60g Butterscotch Chips


Preheat the oven to 170 degrees.

First, cream together the butter and sugar.

Beat in the egg.

Then mix in the flour and bicarb, followed by the oats.

Finally, stir in the chocolate and butterscotch chips.

Take a heaped teaspoon of mixture and roll it into a ball. Place the cookie balls on a greased cookie sheet with plenty of space to spread. There is no need to squash them down.

Bake for around 12 minutes until golden.

Make sure to leave them to cool completely before removing them from the tray – otherwise the middle of the cookie may stick and you will loose the chewiest scrummyest bit! 

Let me know if you give them a go! They are chewy and chocolatey and totally tasty! 

Yarn Dying Experiment No 2. – Wilton Gel Food Colouring

I think I will call this colourway Moorland Heather…

I dyed this yarn using Wiltons gel food colour. 

We also dyed this. This is Drops Lima – I thought I could get my partner involved – allowing me to try 2 different methods using the same base ingredients!

We started by soaking the yarn in luke warm water then submerging it in a light dyebath (which consists of water, food dye and a liberal glug or 10 of vinegar).

We soaked the chunky wool in a dyebath on the hob.

We soaked the lima yarn in a dyebath in the slow cooker. 

Once they had soaked up all of the dyel we took them out and pressed out any excess liquid. We made up a couple of little pots of dye using the wiltons food colouring. 

This is where the process changed a little for the 2 yarns. 

For the wool yarn, we laid it out on a sheet of cling film and dropped the dye directly onto the yarn. 

We then wrapped it up into a parcel and placed it into a steamer basket and steamed it for around 45 minutes. 

For the lima yarn, we drained the water from the slow cooker then added just enough water and vinegar to cover the yarn. We then used a pippet to apply small amounts of dye all over. Once more, we let it sit with the lid on until the liquid in the dyebath ran clear. 

Then all that was left to do was rinse and lay out to dry.


Pros: As with the turmeric a big benefit to this method is how food safe it is! I only have a very small kitchen so I dont have the space for extra pans and utensils just for dying. Another pro is that there is no horrible smell left on the yarn after.

Cons: There arent too many cons to this method. The only one that I can really think of is how badly it stains your skin and your surfaces if you arent careful! Also, you may be able to see in the picture that my moorlandy yarn has a little bit of dark blue in it. I did not use blue dye. This is actually the black dye – so I guess if you wanted black, this wouldnt be the dying oprion for you. 


Its finally finished! At just shy of 2 years since conception, my GSE christmas blanket is finally finished! Eek! I am so friggin happy! I had a nice long snooze under it yesterday evening to celebrate! 

Isnt it gorgeous! I will cherish it forever.

I decided to join it with a sort of trellisy thingy. I am not sure if it has a name as I made it up as I went along. Here is a close up:

I edged it with a single round of granny stitching then a final round of single crochet stitch. Bobs your uncle.

And of course, I couldnt have completed it without the lovely ladies over at the Global Square Exchange! Here is a list of all the ravelry users who helped me to complete this magnificent blanket. 















And if you would like to get in on the knitty crochety awesomeness that is the GSE then here is where to do it! Make sure to add me on ravelry too!

Eeek! The Excitement Is Real! 

Aaaaah! They have arrived! They have arrived they have arrived! And they are so beautiful!

What am I talking about?

My Caron Cakes of course!

I had seen the ages ago when they were first announced. I had seen how crazy people were about them! They create some beautiful gradiented yarn and I just really wanted to have a go!

There was, however, a catch.

Unfortunately for me, and every other crocheter outside of the USA, there was a deal of exclusivity to Michaels stores whick the only way of grtting your hands on them was to pay an extortionate amount of money to get them shipped over. Sad times!

Well, Imagine my exvitement when I read on the wee house of crochet that they would finally be coming to the UK via hobbycraft! 

So for a good few weeks I intently scanned my promotions inbox everyday until finally the email came! They were now available to purchase! 

I might have got a bit carried away – I bought 4 Balls in three colourways! I have no idea what I will do with them but I am sure I will work it out. I think a browse around revelry should straightwn me out!

Until then, happy hooking!

Product Review – Scheepjes Swift

Now my hands are better, we decided to have a go at using my swift to ball up my yarn for my Simply Crochet Pick’n’Mix CAL. (Yes, I still havent started it…). I am planning to give it a go next week, when I have a 3 week break from work! I am hopeful that I can catch up.
Anyways, I just wanted to tell you how much I love the swift! It was so quick and easy to use and it made balling up the yarn so much easier. When I tried to ball up the first ball, before I got the swift, it took me forever, and it resulted in anger and frustration as the last 20g ended up getting tangled! But this swift made it so easy and fast! 

My only criticism is the fact that it does creak a little sometimes. My advice is to condition the wood a little before using it – just rub a very small amount of vegetable oil up the shaft and the creaking pretty much goes away! 

I would definately reccoment the scheepjes swift – as well as being a well known good quality brand, it was actually the best price – unless you are happy to pay peanuts for something that is going to inevitably be rubbish. I bought this swift from Wool Warehouse for just 28.99. Bargain!

Whilst I am on the subject of winding yarn, I came up with an ingenious (so say I) way of keeping track of my yarns for my CAL! 

All I have done is bought some cheap hair clips and then using a sharpie I have written the letter corresponding to the pattern. 

I dont know. Maybe this is a dumb idea. Maybe its something you have all been doing all along and I am just late to the party! But I am pleased with this idea! It helps me to keep a track of what yarn is what and also keep a track of the ends! 

Do you have your own way of keeping track of yarns and colours? I would love to know! 

Sweet Squash Cake

I love to experiment with cake. Trying new flavours or ingredients keeps it interesting! So when my parents told me thry would be visiting me, I had the perfect opportunity to do some baking! 

I decided I would like to make a root vegetable cake, so why not try butternut squash, I thought.

This was the result!

It turned out a bit like bread pudding! It was super sweet and moist! I think this is because I used a bit too much butternut squash – so if you would prefer it cakey you can remove around 150g of the butternut squash. However, as it is, my partner and my mum and dad all love bread pudding so they really enjoyed it as it is!

Here is the recipe!


250g self-raising flour

400g golden caster sugar

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

350ml veg oil

4 eggs

350-500g grated butternut squash


1. Mix together all dry ingredients

2. Add in the oil mixing in gradually.

3. Crack the eggs into a bowl and beat until smooth and combined. Then mix them into the cake mix gradually.

4. Finally mix in the grated butternut squash a handful at a time. 

5. Pour into a loaf tin – this recipe is enough for 2 loafs.

6. Bake on a lower shelf for 20 minutes at 180 degrees. Then check on the cakes progress – the more butternut squash you put in the moister the mixture will be so the longer it will take to cook. Keep adding 5 minutes until a skewer inserted into the centre of the cake comes out clear. 

And there you are! All done! Yummy yummy yummy! If you give it a go let me know what you think.