Directions
- 1Sift 5 cups of cake flour into a bowl.
- 2Add 4 teaspoons of baking powder.
- 3Add 1 teaspoon of salt.
- 4Add a quarter cup of cooking oil.
- 5Mix with a spatula.
- 6Rub the oil into the flour mixture with your hand until it resembles fine breadcrumbs.
- 7Add 2 and a half cups of rapidly boiling water into the flour mixture, keeping a quarter cup aside.
- 8Mix with a spatula.
- 9Bring the dough together with your hands.
- 10Transfer the dough to a surface and bring it all together to form a rough dough.
- 11Shape the dough into a sausage shape.
- 12Cut the dough into 12 to 13 equal pieces.
- 13Roll out a piece of dough into a round disc.
- 14Spread butter or margarine (Rama original brick, 70% fat) evenly over the rolled-out dough.
- 15Roll up the buttered dough.
- 16Give the rolled dough a twist.
- 17Roll the twisted dough into an S-shape.
- 18Place one part of the S-shape on top of the other part to form a bola.
- 19Place the dough bolas in a container.
- 20Refrigerate the dough for 4 hours (or freeze for 1 hour if in a hurry).
- 21Add a little bit of oil to a non-stick pan.
- 22Roll out a refrigerated dough bola.
- 23Add the rolled-out dough to the pan.
- 24Cook until golden brown on both sides.
- 25Remove the cooked roti from the pan and place it on a plate.
- 26Cover the rotis with a lid.
Ingredients
- 5 cups cake flour
- 4 tsp baking powder
- 1 tsp salt
- 0.25 cup cooking oil
- 2.5 cups boiling water
- butter or margarine
- 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.
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