Fatima's delicious flaky Roti
Ingredients
1 kg of cake flour...
2 teaspoons of salt
50 ml sunflower oil
+- 2 cups luke 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, salt , oil and Luke warm water in a large bowl, next add remaining flour until a soft elastic dough forms , knead for a minute or so . Cover and leave one side for a few minutes to rest .
Then take bits of the dough to form a small tennis-ball-size balls - take a tiny bit of oil and dab the balls so to prevent dough from drying out -
Next roll each one out on a very lightly oiled surface( very important , do not use flour ) 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 bun the size of a dinner plate again and fry in very lightly oiled big pan or frying pan, if its a non stick pan no oil is required , until its golden and then turn over onto the other 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 are always oiled with a little vegetable oil , my butter is room temperature , this ensures a very light , fluffy and crispy roti . Follow my tip and see the difference .
An electric frying pan is also great for frying roti - Do not use a small pan , you will then end up with a thick roti , with uneven cooking at the edges .
Do not fry your roti too long or make your dough too stiff as this will result in a tough hard roti .
If you're going to use a margarine , ensure that it has no less than 70% far content .
Delicious .
Ingredients
1 kg of cake flour...
2 teaspoons of salt
50 ml sunflower oil
+- 2 cups luke 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, salt , oil and Luke warm water in a large bowl, next add remaining flour until a soft elastic dough forms , knead for a minute or so . Cover and leave one side for a few minutes to rest .
Then take bits of the dough to form a small tennis-ball-size balls - take a tiny bit of oil and dab the balls so to prevent dough from drying out -
Next roll each one out on a very lightly oiled surface( very important , do not use flour ) 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 bun the size of a dinner plate again and fry in very lightly oiled big pan or frying pan, if its a non stick pan no oil is required , until its golden and then turn over onto the other 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 are always oiled with a little vegetable oil , my butter is room temperature , this ensures a very light , fluffy and crispy roti . Follow my tip and see the difference .
An electric frying pan is also great for frying roti - Do not use a small pan , you will then end up with a thick roti , with uneven cooking at the edges .
Do not fry your roti too long or make your dough too stiff as this will result in a tough hard roti .
If you're going to use a margarine , ensure that it has no less than 70% far content .
Delicious .
