recipes

Ingredients

All purpose cake flour 480 g
self-raising flour 2T
salt 1 t
vegetable oil ½ cup
lukewarm water 1½ cups
cornflour 2 T
salted butter 125 g at room temperature
chopped coriander
finely chopped garlic

Method

Sift the flour and the salt together into a large mixing bowl, preferably glass.

Add 1 T oil to the water, then mix into the dry ingredients.  Mix using a spoon first.  As soon at the mixture starts forming a ball, use your clean, floured hand to mix to a smooth, non-sticky consistency.  Rather start with a sticky dough and add small amounts of extra flour as needed.  It is difficult to alter the texture of a dry dense dough!  Keep a little water and extra flour nearby while making rotis.

Rest the dough for at least 20 minutes – smear the top with a tiny bit of oil, cover with a glass bowl and leave of the counter.

Knead the dough for at least 5 minutes until smooth and elastic. If it is not elastic, leave for another 5 minutes.

Divide the dough into 8 or 10 balls, depending on the size you want.  Smear with another drop of oil and rest again for 10 minutes, covered with cling wrap.

Roll each ball into a circle and smear with 1 T butter.  Sprinkle with a bit of oil and dust with cornflour.  Add chopped coriander and finely chopped garlic to taste.  (Also, more salt!)

Roll each ball into a Swiss roll or sausage shape and twist into a roundish coil.  Complete all the balls, then cover with cling wrap and chill for at least 15 minutes. (Or longer.)

Roll each ball into a thin, circular shape and pan fry in a non-stick pan over a medium to high heat until golden on both sides.  Brush a mixture of oil and melted butter onto both sides as you fry, but use sparingly.  Fluff up the rotis by clapping them between the palms of your hands to create flakiness.

Resting the dough is crucial.