A step-by-step guide to making rotis

Mrs Faldielah Hassen shared her authentic roti recipe with us, so now we give you the ultimate guide to mastering this flatbread too.


Making your own rotis are cost-effective and easy. We got a pro to share their insider tips, so you can make it too. Next stop, buttery heaven!


To make dough, combine 4 cups (600g) cake flour and 1 tsp (5ml) fine salt in a bowl.
Gradually add 1 Tbsp (15ml) canola oil and 1½ cups (375ml) water and mix to create a dough. Knead dough on a lightly floured surface for 5-8 minutes until smooth. Cover with a damp tea towel and rest for 10-15 minutes.   


Roll dough out into a large 1mm-thick disc. Brush all over with softened butter and sprinkle
with 2 Tbsp (30ml) flour.


Roll dough upwards to form a thick log.


Cut log into 12-14 portions. Roll each portion out into a large 2mm-thick disc and repeat steps 2 and 3.


Form an S-shaped log and fold the top half onto the bottom half (it will resemble a spiralised bun). Sprinkle with flour, press down gently and roll out once more to 2mm-thick. Set aside for frying.(If the dough becomes too soft while being handled, chill it for 10 minutes before rolling out.)


Brush both sides of each roti with canola oil and fry for 45 seconds to 1 minute per side until golden. Remove from heat and scrunch up with your hands (this makes the roti flexible) and set aside. Keep warm – it’s best served fresh out of the pan.
This makes about 12-14 roti’s. Serve with curry and sambals.


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