# Cape Malay Flakey Rooti / Roti /Paratha

A recipe for Cape Malay Flakey Rooti, also known as Paratha.

- Servings: 12 servings
- Total time: 240 min
- Cuisine: Indian
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- sieve
- spatula
- hands
- knife
- rolling pin
- container
- non-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.

## Source

- Original video: https://www.instagram.com/reel/DPA9boMAvlW/?igsh=MTFrZHN2Nnc2bHI0Yw==
- Recipe page: https://www.cliprecipe.com/recipe/cc90f8b2-4caf-4300-9c26-034eaffd9e67
- Extracted: 2025-10-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt