Swap out shrimp and crayfish for this equally Australian alternative.
1 1/2 cups plain flour
1/2 cup ghee
1/2 cup water
Salt, to taste
In a medium bowl, sift flour and salt. Make a well in the centre before adding 1/4 cup ghee.
Mix well and gradually add water while mixing to bind dough.
Knead dough on greased counter top for 5-8 minutes before placing back into bowl and resting for at least 2 hours.
Take a small ball from bough and use a rolling pin to roll out onto a well greased counter top. Roll out and stretch dough until it becomes a see through thin layer.
Fold one end of dough by bringing the top end to the middle. Repeat with bottom end.
Make into a square by bringing both the left then right side in.
Stretch on all sides before cooking roti in a greased skillet for 1-2 minutes on both sides until browned.