AH roti! We love these on the side of any Inidan inspired dinner! Easy to make, once you know how, so here’s a step-by step guide for you.
2 cups plain flour
1 tsp salt
1 cup cold water
2 tbsp butter
4 tbsp rice bran or neutral oil
For the roti, combine the flour and salt in a large mixing bowl. Make a well in the centre and add the water. Whisk with a fork to combine into a dough, preventing lumps from forming. Place the ball of dough on a lightly floured bench and knead until it forms into a soft elastic dough. Place dough back into mixing bowl, cover with cling film and rest for 15-20 minutes.
Once rested, soften or melt the butter in a small pan or microwave. Flour your bench top (allow yourself space!). Remove dough from the bowl and split into two equal portions per person. Roll out a portion with a floured rolling pin to roughly 15 cm in diameter. Spread butter on the flattened dough. Using a knife, make a cut that goes from the centre of the dough to the edge (radius cut). Lift one of the edges and fold dough over to make a layered cone. Do the same for the remaining balls of dough. Stand the pointy end of cones against the kitchen bench and with the other hand, flatten the cone. Flatten roti to circles with a thickness of about 2-3 mm using a floured rolling pin.
1. Brush rolled out portioned dough with butter.
2. Make a cut from center to edge (radius cut) and fold over several times to roll up.
3. End result is a cone.
4. Stand cone up on its pointy end and flatten with your hand.
5. Roll out dough again and cook in a pan.
6. Flaky roti ready to go with your dinner!
To cook, place a heavy-based frying pan over a medium-high heat and brush with a little oil. Cook the roti one at a time for 2-3 minutes each side or until puffed and golden. Transfer to a serving platter and cover with a clean tea towel to keep warm.
You can place cooked rotis wrapped in dampened tea towel and in heated 50C oven to keep warm.