Ingredients
- 500ml cake flour
- 5ml fine salt
- 250ml boiled water
- 50ml sunflower oil
- 50ml soft butter
- 15ml crushed garlic
- 30ml coriander, finely chopped
- Melted butter, to cook Roti
Method
- Place the flour and salt in a mixing bowl.
- Pour the boiled water over the dry ingredients.
- Mix the water into the flour.
- Add the sunflower oil and knead the dough until smooth.
- Roll the dough into a thick round.
- Mix the butter with garlic and chopped coriander.
- Smear the flavoured butter over the dough and roll up into a ‘Swiss roll’.
- Cut the roll into 6 slices and flatten each slice with the layers facing up.
- Cover the dough with a damp cloth for a few minutes.
- Roll each piece into a round ensuring that the work surface is dusted with flour.
- Repeat until all the dough has been rolled out.
- Place the Roti on a hot pan, when small bubbles appear, flip the Roti over.
- Drizzle with melted butter, then flip the Roti again, drizzle again and then flip the Roti.
- Brown the Roti, and remove from the pan.