Directions
- 1To a large bowl, sift in five cups of cake flour.
- 2Add four teaspoons of baking powder.
- 3Add one teaspoon of salt and a quarter cup of cooking oil.
- 4Mix the ingredients, then rub them through your fingers until the mixture resembles fine breadcrumbs.
- 5Add two and a half cups of rapidly boiling water; adjust the quantity if needed based on the flour.
- 6Once the dough is manageable and cool enough, bring it together with your hand or on the countertop.
- 7Shape the dough into a sausage and cut it into 12 equal parts.
- 8Roll out each part into a disc.
- 9Spread Rama Original margarine (or a similar 70% fat brick margarine) onto the rolled-out dough.
- 10Roll up the dough.
- 11Twist the rolled dough.
- 12Form an S-shape by rolling the twisted dough inwards towards each other.
- 13Place one part of the S-shape on top of the other to create a small bola, which forms buttery layers.
- 14Refrigerate the dough for a minimum of four hours.
- 15Once the dough is set, roll it out into a disc on the counter.
- 16Toast the roti in a non-stick pan until it starts to bubble, then toss it over.
- 17Remove the roti from the pan, place it on the counter, and clap it together to achieve the desired texture.
Ingredients
- 5 cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 0.25 cup cooking oil
- 2.5 cups rapidly boiling water
- Rama Original margarine (70% fat brick)
Equipment
large bowlnon-stick pancountertop
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.
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