Directions
- 1Combine brown sugar, salt, flour, and baking powder in a bowl.
- 2Gradually add warm water to form a shaggy dough.
- 3Knead the dough for 2 to 3 minutes; it should remain slightly sticky.
- 4Add oil to the dough and work it in.
- 5Let the dough rest for 20 to 30 minutes, covered.
- 6Split the dough into 5 to 6 balls, depending on your pan size.
- 7Mix coconut oil and butter.
- 8Spread the dough balls out on a floured surface, making them as large as possible.
- 9Cover the dough with the coconut oil and butter mixture and sprinkle with flour.
- 10Create one tear and fold the dough on itself clockwise.
- 11Fold the last triangle of dough and seal the bottom.
- 12Use your finger to press down on the middle of the dough.
- 13Let the dough rest for 30 minutes before rolling out.
- 14Roll out the roti to roughly the same size as your pan.
- 15Brush the pan with oil and cook the roti on medium to high heat for 40 to 45 seconds.
- 16Flip and cook for another 30 seconds.
- 17Flip again after 15 seconds, and then flip once more.
- 18To expose the layers, give the roti a good old clap.
Ingredients
- 480 g plain flour
- 2 tsp baking powder
- 1.5 tsp salt
- 2 tsp brown sugar
- 425 ml warm water
- 2 tsp oil
- 3 tbsp unsalted butter
- 2 tbsp coconut oil
- flour for rolling
- oil for brushing
Equipment
bowlpanrolling pinbrush
Tips
- Let the dough rest for 20 to 30 minutes before splitting it into balls.
- Let the dough rest for 30 minutes after making the balls before rolling it out.
- The dough should be sticky, not dry.
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