Fatima's Flaky Roti
Ingredients
1 kg of cake flour...
1 teaspoon of salt
50 ml sunflower oil
+- 2 cups Warm water
150grams of butter
Ingredients
1 kg of cake flour...
1 teaspoon of salt
50 ml sunflower oil
+- 2 cups Warm water
150grams of butter
Put a cup of flour one side to work/ knead the dough. It's better to have a wet dough and just knead in the remaining flour .
Method
Mix flour, oil , salt and warm water in a large bowl, now add remaining flour until a soft elastic dough forms. Cover and leave on side for a few minutes to rest .
Then take bits of the dough to form a small tennis-ball-size balls and roll each one out on a oiled surface to form a round big disc . Spread a layer of butter on the discs , roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
Cover with clingwrap and Place the roti in the freezer for 30 minutes or in the fridge for a few hours . Roll out each roti the size of a dinner plate again and fry in very lightly oiled big pan or frying pan until its golden brown and then turn over onto the other side (around one minute on either side). Take the roti out of the pan and clap it with your hands to make it flaky. Serve with curry.
I try to roll out my roti dough as thin as possible and my surface is always oiled with a tiny bit of vegetable oil , my butter is room temperature , this ensures a very light , fluffy and crispy roti .
Method
Mix flour, oil , salt and warm water in a large bowl, now add remaining flour until a soft elastic dough forms. Cover and leave on side for a few minutes to rest .
Then take bits of the dough to form a small tennis-ball-size balls and roll each one out on a oiled surface to form a round big disc . Spread a layer of butter on the discs , roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
Cover with clingwrap and Place the roti in the freezer for 30 minutes or in the fridge for a few hours . Roll out each roti the size of a dinner plate again and fry in very lightly oiled big pan or frying pan until its golden brown and then turn over onto the other side (around one minute on either side). Take the roti out of the pan and clap it with your hands to make it flaky. Serve with curry.
I try to roll out my roti dough as thin as possible and my surface is always oiled with a tiny bit of vegetable oil , my butter is room temperature , this ensures a very light , fluffy and crispy roti .
