ELIZE’S BEST FLAKY ROTI
Recipe and photo: Elize de Kock
- 3 cups of cake flour
- 1 teaspoon of salt
- 2 tablespoons sunflower oil
- 1 cup of Luke-warm water
- 100 g 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 tablespoons.
- 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.
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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.