FATIMA’S FLAKY ROTI
Recipe: Cape Malay Cooking with Fatima Sydow
Photo: Petro Borchard
Roll out the roti dough as thin as possible and always oil work surface with a tiny bit of vegetable oil.
Butter is room temperature, this ensures a very light, fluffy and crispy roti.
Do not oil your pan when frying this roti. Do not use a small pan to fry roti. I use an electric frying pan or a very large non-stick roti or normal pan.
- 6 cups of cake flour
- 1 tablespoon of salt
- 2 – 3 tablespoons sunflower oil
- 2 cups of warm tap water
- 150 g of butter
- In a large bowl, mix together all the ingredients, except the butter, until a soft dough is formed, if too sticky just add a little more flour, about 2-3 tablespoons. Knead for a minute.
- Next, take bits of the dough to form small balls and roll each one out on a lightly oiled surface to form a round big disc.
- 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 place 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 again and fry in a hot frying pan until its golden and then turn over onto the other side (around 50 seconds on either side).
- Take the roti out of the pan and clap it with your hands to make it flaky.
Serve with curry.
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