Quick Soft Roti
Ingredients
- 500 g cake flour, plus extra for dusting
- 5 ml fine salt
- 30 ml sunflower oil
- 300 ml warm water
- 30 ml melted butter, for brushing
Instructions
- 1
Combine the cake flour and salt in a mixing bowl.
- 2
Add the oil and warm water. Mix with a wooden spoon until it comes together, then turn out onto a clean surface and knead for 2 minutes until smooth and soft. The dough should be pliable, not sticky.
Tip: Dough too sticky? Add flour 15 ml at a time. Too dry? Wet your hands and keep kneading — don't add water straight in.
- 3
Divide into 8 equal balls. Cover with a clean tea towel so they don't dry out while you work.
- 4
On a lightly floured surface, roll each ball out to a thin disc, roughly 2 mm thick and about 20 cm wide.
- 5
Heat a dry non-stick or cast iron pan over medium-high heat. Cook each roti for 45 seconds to 1 minute per side, until brown spots appear and it puffs up.
- 6
Brush with melted butter and stack under a layer of tin foil to keep warm. Serve warm (keep in the oven at 120 degrees if needed)
Notes & Tips
Fixing the dough
Dough too sticky? Add flour 15 ml at a time. Too dry? Wet your hands and keep kneading — don't add water straight in.
Make ahead
Cook them all, stack between squares of baking paper, wrap in foil. Reheat in a dry pan for 15 seconds per side, or 10 seconds in the microwave wrapped in a damp cloth.
Freezer tip
Freeze cooked rotis between baking paper in a zip-lock bag for up to 2 months. Reheat straight from frozen in a dry pan.
Kids love this job
Get them rolling the balls and rolling out the discs — forgiving dough, no harm done if they come out wonky.