Ingredients

Method

• 480 g flour
• 2 T self-raising flour
• 1 t salt
• ½ cup vegetable oil
• 1½ cups lukewarm water
• 2 T cornflour
• 125 g salted butter, at room temperature

Method

Ingredients

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

2. Add 1 T oil to the water, then mix into the dry ingredients. Mix using a spoon first. As soon as the mixture starts forming a ball, use your clean, floured hands to mix to a smooth, non-sticky consistency. Rather start with a sticky dough and add small amounts of extra flour as needed. It’s difficult to alter the texture of a dry, dense dough! I always keep a little water and extra flour next to me while making rotis.

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

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

5. Divide the dough into roughly 8 to 10 balls, depending on the size you want. Smear with another drop of oil and rest again for 10 minutes, covered with clingwrap.

6. Roll each ball into a circle and smear with 1 T butter, sprinkle with a bit of oil, and dust with cornflour.

7. Roll each ball into a Swiss roll or sausage shape and twist into a roundish coil. Complete all the balls, then cover with clingwrap and chill for at least 15 minutes.

8. 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.

For a step-by-step guide on how to make these rotis click here. 

Cook's note: Make a double batch of roti dough and freeze half for your next curry evening. The raw roti balls freeze very well. To create a garlic-and-herb roti, add a handful of chopped coriander and fi nely chopped garlic, to taste. My family, guests and students all love this version!

Find more Ramadan and Eid recipes here. 

Production: Bianca Strydom
Photograph: Jan Ras