Cape Malay Flakey Rooti / Roti /Paratha

240 mins
Serves 12
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Directions

  1. 1Sift 5 cups of cake flour into a bowl.
  2. 2Sift 5 cups of cake flour into a bowl.
  3. 3Sift 5 cups of cake flour into a bowl.
  4. 4Add 4 teaspoons of baking powder.
  5. 5Add 4 teaspoons of baking powder.
  6. 6Add 4 teaspoons of baking powder.
  7. 7Add 1 teaspoon of salt.
  8. 8Add 1 teaspoon of salt.
  9. 9Add 1 teaspoon of salt.
  10. 10Add a quarter cup of cooking oil.
  11. 11Add a quarter cup of cooking oil.
  12. 12Add a quarter cup of cooking oil.
  13. 13Mix with a spatula.
  14. 14Mix with a spatula.
  15. 15Mix with a spatula.
  16. 16Rub the oil into the flour mixture with your hand until it resembles fine breadcrumbs.
  17. 17Rub the oil into the flour mixture with your hand until it resembles fine breadcrumbs.
  18. 18Rub the oil into the flour mixture with your hand until it resembles fine breadcrumbs.
  19. 19Add 2 and a half cups of rapidly boiling water into the flour mixture, keeping a quarter cup aside.
  20. 20Add 2 and a half cups of rapidly boiling water into the flour mixture, keeping a quarter cup aside.
  21. 21Add 2 and a half cups of rapidly boiling water into the flour mixture, keeping a quarter cup aside.
  22. 22Mix with a spatula.
  23. 23Mix with a spatula.
  24. 24Mix with a spatula.
  25. 25Bring the dough together with your hands.
  26. 26Bring the dough together with your hands.
  27. 27Bring the dough together with your hands.
  28. 28Transfer the dough to a surface and bring it all together to form a rough dough.
  29. 29Transfer the dough to a surface and bring it all together to form a rough dough.
  30. 30Transfer the dough to a surface and bring it all together to form a rough dough.
  31. 31Shape the dough into a sausage shape.
  32. 32Shape the dough into a sausage shape.
  33. 33Shape the dough into a sausage shape.
  34. 34Cut the dough into 12 to 13 equal pieces.
  35. 35Cut the dough into 12 to 13 equal pieces.
  36. 36Cut the dough into 12 to 13 equal pieces.
  37. 37Roll out a piece of dough into a round disc.
  38. 38Roll out a piece of dough into a round disc.
  39. 39Roll out a piece of dough into a round disc.
  40. 40Spread butter or margarine (Rama original brick, 70% fat) evenly over the rolled-out dough.
  41. 41Spread butter or margarine (Rama original brick, 70% fat) evenly over the rolled-out dough.
  42. 42Spread butter or margarine (Rama original brick, 70% fat) evenly over the rolled-out dough.
  43. 43Roll up the buttered dough.
  44. 44Roll up the buttered dough.
  45. 45Roll up the buttered dough.
  46. 46Give the rolled dough a twist.
  47. 47Give the rolled dough a twist.
  48. 48Give the rolled dough a twist.
  49. 49Roll the twisted dough into an S-shape.
  50. 50Roll the twisted dough into an S-shape.
  51. 51Roll the twisted dough into an S-shape.
  52. 52Place one part of the S-shape on top of the other part to form a bola.
  53. 53Place one part of the S-shape on top of the other part to form a bola.
  54. 54Place one part of the S-shape on top of the other part to form a bola.
  55. 55Place the dough bolas in a container.
  56. 56Place the dough bolas in a container.
  57. 57Place the dough bolas in a container.
  58. 58Refrigerate the dough for 4 hours (or freeze for 1 hour if in a hurry).
  59. 59Refrigerate the dough for 4 hours (or freeze for 1 hour if in a hurry).
  60. 60Refrigerate the dough for 4 hours (or freeze for 1 hour if in a hurry).
  61. 61Add a little bit of oil to a non-stick pan.
  62. 62Add a little bit of oil to a non-stick pan.
  63. 63Add a little bit of oil to a non-stick pan.
  64. 64Roll out a refrigerated dough bola.
  65. 65Roll out a refrigerated dough bola.
  66. 66Roll out a refrigerated dough bola.
  67. 67Add the rolled-out dough to the pan.
  68. 68Add the rolled-out dough to the pan.
  69. 69Add the rolled-out dough to the pan.
  70. 70Cook until golden brown on both sides.
  71. 71Cook until golden brown on both sides.
  72. 72Cook until golden brown on both sides.
  73. 73Remove the cooked roti from the pan and place it on a plate.
  74. 74Remove the cooked roti from the pan and place it on a plate.
  75. 75Remove the cooked roti from the pan and place it on a plate.
  76. 76Cover the rotis with a lid.
  77. 77Cover the rotis with a lid.
  78. 78Cover the rotis with a lid.

Ingredients

  • 5 cups cake flour
  • 5 cups cake flour
  • 5 cups cake flour
  • 4 tsp baking powder
  • 4 tsp baking powder
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 cup cooking oil
  • 0.25 cup cooking oil
  • 0.25 cup cooking oil
  • 2.5 cups boiling water
  • 2.5 cups boiling water
  • 2.5 cups boiling water
  • butter or margarine
  • butter or margarine
  • butter or margarine
  • oil for frying
  • oil for frying
  • oil for frying

Equipment

bowlsievespatulahandskniferolling pincontainernon-stick pan

Tips

  • The water must be rapidly boiling.
  • Keep a quarter cup of boiling water aside as the amount of water needed can vary.
  • The dough is perfect when it doesn't stick to the countertop (not sticky, not too dry).
  • Use Rama original brick (70% fat) for spreading, not the spread.
  • Refrigerate the dough for 4 hours, or in a hurry, put it in the freezer for about an hour before frying.