How to make a roti

By admin
31 May 2012

500 ml (2 c) cake flour

pinch salt

pinch sugar

iced water

oil

Stork baking margarine

Mix the flour, salt and sugar together.

Make a hollow in the mixture and add just enough water to make a stiff, rollable dough.

Remove from the bowl and place on a granite or stainless steel surface.

Pour 30 ml (2 T) of oil into the palm of your hand and knead through the dough.

Knead until the dough is smooth and elastic and no longer sticks to your hands.

Let it rest for 10 minutes.

STEP 1:

Roll dough into a long snake and cut into pieces about 2,5 cm thick.

Roll out each piece with a rolling pin until the size of a side plate.

Spread each dough circle with a generous knob of margarine and roll up.

STEP 2: 

Take the roll between your fingers and swing and slap it on the table (like when you’re skipping with a rope) until the roll is long and thin.

STEP 3:

Roll up from the ends towards the centre.

Fold over so one snake fits on top of the other.

Press down.

Allow to rest in the fridge overnight.

Roll out on a surface sprayed with non-stick spray.

Heat a non-stick pan well. Place roti in it.

Fry until the bottom has browned, turn over and fry until the other side has browned.

Crumple the roti slightly.

Repeat with the rest of the dough.

Serve with any curry or tomato bredie.

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