Cape Malay Flakey Rooti / Roti /Paratha
Directions
- 1Sift 5 cups of cake flour into a bowl.
- 2Add 4 teaspoons of baking powder to the flour.
- 3Add 1 teaspoon of salt to the mixture.
- 4Add 1/4 cup of cooking oil to the bowl.
- 5Mix the ingredients with a spatula and then rub the oil into the flour mixture using your hand until it resembles fine breadcrumbs.
- 6Add 2 1/2 cups of rapidly boiling water to the mixture, keeping a quarter cup aside.
- 7Mix with a spatula, then knead with your hands until the dough comes together on the countertop.
- 8Shape the dough into a sausage shape and cut it into about 12 equal pieces.
- 9Roll out a piece of dough into a round disk using a rolling pin.
- 10Spread butter or margarine over the rolled-out dough.
- 11Roll up the buttered dough and give it a slight twist.
- 12Roll the twisted dough into an S-shape, then place one part on top of the other.
- 13Place the prepared dough balls into a container.
- 14Refrigerate the dough for 4 hours, or put it in the freezer for about an hour if in a hurry.
- 15Add a little bit of oil to a non-stick pan.
- 16Roll out a refrigerated dough ball and add it to the pan to fry.
- 17Flip the roti when one side is cooked and golden brown.
- 18Place the cooked roti on a plate and cover it with a lid to keep it warm.
Ingredients
- 5 cups Cake Flour
- 4 tsp Baking powder
- 1 tsp Salt
- 0.25 cup Cooking oil
- 2.5 cups Boiling water
- Margarine
Equipment
BowlSifterSpoonHandsCountertopSpatulaNon-stick panContainer with lid
Tips
- The dough is perfect when it doesn't stick to the countertop, it's not sticky nor too dry.
- Refrigerate the dough for at least 4 hours before frying, or for an hour in the freezer if you are in a hurry.
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