Impress your friends and family by making your own homemade Roti.
This recipe and method, is seriously so easy and does not require too much mucking around rolling and rerolling. I have tried many recipes, but they require so much time ROLLING out your dough, time and time again.
All I did with this roti, was to knead it until it was a nice soft smooth dough, then I pulled off handful amounts then rolled them out into a disc shapes as thin as I could get them without them breaking and then pan-fried them with a bit of butter.
I found the secret to really make them puff up nicely is to turn them several times while they are cooking. Once you turn the roti, spread a little butter on the top side, then turn again – YUMMY
To save time cook them in the morning and just reheat when you want them. Roti is the perfect accompaniment to this Slow Cooker Malaysian Beef Curry or any of your favourite curry dishes.
Notes – Turn the roti several times while pan frying to make it puff up
- 200grams of plain flour
- ½ teaspoon Himalayan salt
- 1 tablespoon extra light olive oil
- 125 mls boiling water
- 1 tablespoon melted butter
- Combine most of the flour (leave a handful aside for rolling) the oil and the boiling water in a bowl
- Mix until well combined
- tip dough out onto floured surface and knead until your dough is soft and smooth, ( can take up to 5 mins)
- Pull handful amounts into balls and roll out and pan fry with butter
- Turn roti about 4 times while cooking and brush with butter twice