ELIZE’S BEST FLAKY ROTI
- 3 cups of cake flour
- 1 teaspoon of salt
- 2 tablespoon sunflower oil
- 1 cup of Luke-warm water
- 100 grams of butter
Mix all the ingredients except the butter together in a large bowl, until a soft dough is formed.
If too sticky just add a little more flour , about 2-3 tbsp.
Knead for a minute.
Break the dough to form seven small balls and roll each one out on a lightly oiled surface to form round platelike discs.
Spread a thin layer of butter on the discs , roll them up to form a long thin sausage.
Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
Cover with cling wrap and put the roti in the freezer for 30 minutes or in the fridge for a few hours .
Roll out each roti the size of a dinner plate and fry in a hot frying pan until it is golden.
Flip and fry on other side (around 40 seconds on each side).
When done, scrunch the roti a little with your hands to make it flaky.
Roll out your roti dough as thin as possible and keep your surface always oiled with a tiny bit of vegetable oil , keep your butter at room temperature…… this ensure a very light , fluffy and crispy roti.
Note:
Do not oil your pan when frying your roti.
Do not use a small pan to fry your roti. Use an electric frying pan or a large non stick pan .
When your roti is done, smear with butter and crushed garlic.
Recipe and photo: Elize de Kock
this was really easy to follow. The flakiness was amazing. I have tried other recipes before but they were dry and didn’t flake. I didnt add the garlic but it was soft, flaky and went well with my curried mutton.