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Method
- 01
Prepare the ingredients
2 minHands-onPrepare the ingredients as listed.
- 02
Mix and knead
11 minHands-onMix the flour, salt and sugar. Add most of the water and the dough oil and knead for 8 minutes until supple. Add extra water only if dry.
- 03
Divide and oil
4 minHands-onDivide according to the roti yield, form smooth balls and coat with the coating oil. Cover.
- 04
Rest the dough
120 minHands-off · check as directedRest for 2 hours at room temperature.
- 05
Stretch, butter and coil
15 minHands-onOn a lightly oiled surface, roll and stretch each ball into a very thin sheet about 25 cm wide. Divide the melted butter evenly between the sheets and brush over. Fold into loose concertina strips, coil into spirals and tuck the ends underneath. Cover.
- 06
Rest the coils
20 minHands-off · check as directedRest covered for 20 minutes.
- 07
Flatten
5 minHands-onFlatten each coil gently into a round about 15 cm wide.
- 08
Heat the pan
2 minHands-onHeat a heavy frying pan over medium heat and wipe with the pan oil.
- 09
Cook
32 minHands-onCook each roti for 3 to 4 minutes per side until deeply golden in patches and cooked through. Gently scrunch the edges with spatulas to loosen the layers and serve hot.
Equipment check
1 items required
- Hob and suitable pan
Check the listed equipment and capacity before you start.
Recipe diagnostics
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