Roti

My (moms) recipe works per cup of flour. For each cup, 1 tablespoon of oil goes in. I usually get 4 rotis per cup.

Roti

Roti

2 cups of flour
2T oil
salt
boiling water
butter

In a bowl, add your flour portion and oil. Using your fingers, mix the oil into the flour lightly. Sprinkle some salt. Add boiling water slowly and mix. Do not pour extra water or it will get spoilt. Stop when you get a nice dough form. Knead the dough. It should be pliable.

At this stage, heat butter in a bowl with a little oil in the microwave until liquid.

Sprinkle your work area with flour and using your rolling pin, roll the dough into a large circle. Using a tablespoon, coat the surface of the roti facing up with the heated butter + oil, lightly. Sprinkle flour over it – sparsely. Roll the dough into a swiss roll form. It should be neat and tight – and not too wide.

Cut the roll to give you 8 pieces. I usually cut it equally in half and then work my way from there into exact portions. Roll each piece to give a round form. Dont forget to use flour on your surface area before doing so. Use flour as you are rolling roti into a bigger form, if needed.

Heat a large frying pan on heat level 7. This is the settting I use. I usually get to this step by the time I am done three quarter way rolling my rotis.

Put roti into frying pan and when it starts rising (sort of) or several small bubbles start forming, turn it around. (This should happen after a minute of putting it into the frying pan). At this stage you will need your bowl of melted butter + oil. Using a tablespoon, coat the roti lightly with it and turn over. Do the same. Each side should be coated once. Rotis should look like pic above.

You dont have to start frying the rotis when you are three quarter way done rolling them. It can be done once all have been rolled.

Hope whoever is reading this understands. Maybe I will do a step by step with pics the next time I make for a better idea.

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