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Roti Paratha

Makes 8

Yudhika‘s tips

  • This dough can be made without a mixer but it takes hours and lots of kneading.
  • The dough must be rested to get the best result.


  • 500g cake flour
  • 5ml salt
  • 30ml soft butter
  • 15ml condensed milk
  • 170ml warm water
  • 100ml melted butter

Here’s how

  1. Place the cake flour and salt into a Kenwood mixer.
  2. Use the paddle attachment to work the butter into the flour until it removes bread crumbs.
  3. Dissolve the condensed milk into the warm water and pour this into the mixing bowl.
  4. Use the dough hook to work the mixture for a few minutes until the dough is soft and smooth.
  5. Divide the dough into 8 portions.
  6. Roll each portion into a length.
  7. Coil up half the length toward the centre and then repeat on the opposite side, coiling the length in the opposite direction.
  8. The dough should look like an ‘S’.
  9. Fold the one coiled section over the other.
  10. Dip the dough in warm melted butter and place on a dinner plate.
  11. Repeat until all the dough is coiled and dipped.
  12. Cover the dough with plastic wrap and leave aside for 3 hours or max overnight.
  13. Press the dough and work it until it is paper thin.
  14. Oil the work surface if necessary and dip your fingers in the melted butter to prevent sticking.
  15. Drape the paper thin dough into a pleated fan and coil tightly.
  16. Leave the dough to rest for an hour.
  17. Press the dough into a thin round using your fingertips.
  18. Also use the palms of your hand to press the dough into a thin round.
  19. Heat an AMC skillet and cook the rounds on a medium heat.
  20. When the roti paratha turns golden brown, flip it over and drizzle a little melted butter over.
  21. Flip the roti paratha again and cook until golden brown and crispy.
  22. Serve immediately with beef rendang or a curry of your choice.