Rotis

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Serves: 8-10

Preparation time: 45 minutes (plus resting time in refrigerator)

Cooking time: 20 minutes

500ml flour

5ml salt

2.5ml baking powder

250ml hot water

125g soft butter or ghee

• oil for frying

1 Sift the flour, salt and baking powder together in a bowl. Add just enough water to the dry ingredients to form a soft, manageable dough. Knead the dough for a few minutes until it’s soft, smooth and elastic.

2 Place the dough in a greased bowl, cover with clingfilm and refrigerate for about half an hour.

3 Sift a little flour onto a clean work surface and roll the dough into a rectangle, about 5-8 mm thick. Spread the butter or ghee over the dough and roll it up to form a sausage shape.

4 Cut the rolled-up pastry into 4 cm-long pieces (you should get about 8-10). Press and roll each piece until you get a longer length and then loosely knot each piece of dough. Cover again with greased clingfilm and leave for an hour or two in the fridge.

5 Gently flatten the knotted dough pieces with a rolling pin on a floured surface. Now roll out the dough into flat circles so they look like pancakes, and cover so they don’t dry out. Heat oil in a frying pan and fry the rotis, one at a time, until golden brown on both sides (about 1-2 minutes on each side). Remove the roti from the pan and crumple it like you would a piece of paper. It’s important to do this while the roti is still hot – use paper towel if it burns your hands. This is done so that you have a flexible, manageable roti that can be easily rolled and folded. Keep the rotis warm while you fry the others.

What is ghee?
Ghee is clarified butter, which is a common ingredient in Indian cuisine. Make your own by heating the butter gently to boiling point. The butter will separate into milk solids and clarified butter. The milk solids are then removed until only the bright yellow liquid remains. Ghee has a higher smoking point than butter and has a nutty flavour with a rich aroma.

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