Roti
Servings: 8 makes
Buttery, flaky Indian flat bread originated from southern India.
Print RecipeIngredients
- 300 g flour
- ½ tsp salt
- 250 ml water cold
- 30 g butter unsalted prefered
- 60 ml vegetable oil
Instructions
- Mix flour and salt
- Add in water and oil, using a blunt/flat knife combine ingredients.
- Knead until smooth – about 5min
- Divide into 8 equal portions.
- Coat the balls in some melted butter.
- Cover on bench & allow to rest for as much time as you can give it: Minimum 20min
- After resting start with the first ball, roll out to 25cm then use the slapping method to get the dough as thinly as possible. You can use a rolling pin if you want.
- You shouldn't have to, but can sprinkle the thin piece of dough with melted butter
- fold over ⅓ to middle and then the other ⅓ to middle, leaving air trapped in if you can. Fold over again – this is what creates the layers.
- From one end start of your dough start to swirl it – you want it to spiral like a snails shell. When you get to the final bit, press that into the center.
- Allow to rest for a few minutes – while it rests, start your next one.
- Oil your fingers and stretch/flatten it out a bit. to about the size you want your roti to be 20-25cm.
- Cook on medium to high head approx 2min on each side.It should be puffy and golden.
- Enjoy
Notes
- Traditional “slap” method” is one hand facing up, one hand facing down – at 5o’clock and 8o’clock positions.
- Lift the dough with your left hand under at the 5 o’clock position and the other hand on top at the 8 o’clock position, then lift the dough and slap it down, *as you would page a book* do this repeatedly, moving your hands around you go.
- Great video for reference
