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This recipe yields a lot so for smaller families it should be halved.

  • 6 cups of cake flour
  • 2 teaspoons salt
  • 2 cups of boiling water
  • 2 cups of butter ghee melted or 250 g butter
  • ½ cup of cooking oil

Sift flour and salt in a large dish.
Make a mixture of melted butter ghee and oil and pour half the mixture into the flour and set the other half aside.
Add the boiling water to the mixture and form into a soft dough.
Divide dough into small golf ball size portions.
Roll each portion round, drop a tablespoon of ghee mixture then fold like a handkerchief in a square.
Now roll that flat and fry in a hot pan, making sure to place a spoon of ghee on each side as you flip the roti over.

Photo and recipe: Yasmeen Ibrahim

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