Flaky Roti
240 mins
Serves 12
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Flaky Roti
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240 mins
Serves 12
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Directions
1
To a large bowl, sift in five cups of cake flour.
2
To a large bowl, sift in five cups of cake flour.
3
To a large bowl, sift in five cups of cake flour.
4
Add four teaspoons of baking powder.
5
Add four teaspoons of baking powder.
6
Add four teaspoons of baking powder.
7
Add one teaspoon of salt and a quarter cup of cooking oil.
8
Add one teaspoon of salt and a quarter cup of cooking oil.
9
Add one teaspoon of salt and a quarter cup of cooking oil.
10
Mix the ingredients, then rub them through your fingers until the mixture resembles fine breadcrumbs.
11
Mix the ingredients, then rub them through your fingers until the mixture resembles fine breadcrumbs.
12
Mix the ingredients, then rub them through your fingers until the mixture resembles fine breadcrumbs.
13
Add two and a half cups of rapidly boiling water; adjust the quantity if needed based on the flour.
14
Add two and a half cups of rapidly boiling water; adjust the quantity if needed based on the flour.
15
Add two and a half cups of rapidly boiling water; adjust the quantity if needed based on the flour.
16
Once the dough is manageable and cool enough, bring it together with your hand or on the countertop.
17
Once the dough is manageable and cool enough, bring it together with your hand or on the countertop.
18
Once the dough is manageable and cool enough, bring it together with your hand or on the countertop.
19
Shape the dough into a sausage and cut it into 12 equal parts.
20
Shape the dough into a sausage and cut it into 12 equal parts.
21
Shape the dough into a sausage and cut it into 12 equal parts.
22
Roll out each part into a disc.
23
Roll out each part into a disc.
24
Roll out each part into a disc.
25
Spread Rama Original margarine (or a similar 70% fat brick margarine) onto the rolled-out dough.
26
Spread Rama Original margarine (or a similar 70% fat brick margarine) onto the rolled-out dough.
27
Spread Rama Original margarine (or a similar 70% fat brick margarine) onto the rolled-out dough.
28
Roll up the dough.
29
Roll up the dough.
30
Roll up the dough.
31
Twist the rolled dough.
32
Twist the rolled dough.
33
Twist the rolled dough.
34
Form an S-shape by rolling the twisted dough inwards towards each other.
35
Form an S-shape by rolling the twisted dough inwards towards each other.
36
Form an S-shape by rolling the twisted dough inwards towards each other.
37
Place one part of the S-shape on top of the other to create a small bola, which forms buttery layers.
38
Place one part of the S-shape on top of the other to create a small bola, which forms buttery layers.
39
Place one part of the S-shape on top of the other to create a small bola, which forms buttery layers.
40
Refrigerate the dough for a minimum of four hours.
41
Refrigerate the dough for a minimum of four hours.
42
Refrigerate the dough for a minimum of four hours.
43
Once the dough is set, roll it out into a disc on the counter.
44
Once the dough is set, roll it out into a disc on the counter.
45
Once the dough is set, roll it out into a disc on the counter.
46
Toast the roti in a non-stick pan until it starts to bubble, then toss it over.
47
Toast the roti in a non-stick pan until it starts to bubble, then toss it over.
48
Toast the roti in a non-stick pan until it starts to bubble, then toss it over.
49
Remove the roti from the pan, place it on the counter, and clap it together to achieve the desired texture.
50
Remove the roti from the pan, place it on the counter, and clap it together to achieve the desired texture.
51
Remove the roti from the pan, place it on the counter, and clap it together to achieve the desired texture.
Ingredients
5 cups cake flour
5 cups cake flour
5 cups cake flour
4 teaspoons baking powder
4 teaspoons baking powder
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
0.25 cup cooking oil
0.25 cup cooking oil
0.25 cup cooking oil
2.5 cups rapidly boiling water
2.5 cups rapidly boiling water
2.5 cups rapidly boiling water
Rama Original margarine (70% fat brick)
Rama Original margarine (70% fat brick)
Rama Original margarine (70% fat brick)
Equipment
large bowl
non-stick pan
countertop
Tips
Add baking powder for a crispy outside and soft, light, fluffy inside texture.
Use rapidly boiling water, not warm or lukewarm.
The amount of water may vary depending on the flour used.
Do not use spread margarine; use a 70% fat brick margarine like Rama Original.
Refrigerate the dough for a minimum of 4 hours to relax it, solidify the butter, and improve texture.