I made these last week, they were good but they weren’t as flaky as I hoped. So I watched loads of You Tube videos on how best to roll them and I think I have it down! This recipes makes 8 roti but if there are more than 4 Adults then I suggest doing an extra half recipe or double it.
Here, the dough can be made in advance and sit in a little oil puddle covered in the fridge or for a few hours on the bench. The dough is wet so the oil is needed to spread it very thin. Once the roti are rolled out and cooked, they can easily be reheated on a hot grill or BBQ or in a pan. I have included a video on all you need to know below
Makes 8 roti
2 cups flour
1 cup cold water
¾ tsp salt
2 T olive oil
3-4 T or so of soft butter
Place the flour, water and salt in a stand mixer bowl and knead for 5 minutes.
Transfer to a floured bench and roll in to a log and cut into 8 pieces. Roll each piece into a ball. Cover the base of a plate with the 2 T of oil and coat each ball in the oil before sitting them on the oil on the plate. Cover and leave for 2-4 hours at room temp or up to overnight in the fridge.
On a clean bench place one ball at a time and push out with your fingers, lift the sides up and stretch until it is very thin. Smear over the soft butter with your fingers - about a generous teaspoon or so on each one.
With your fingers push up the bottom and push down the top until the dough meets in the middle. This is kind of hard to explain so I made a video below. Now you will have a long rope of roti. Spiral it into itself and leave to rest while you do all the other ones. This process is a type of lamentation and it helps form layers and make the roti nice and flaky.
Once they are all rolled, I’m sure, if you wanted you could leave for an hour to two and they would be fine. Next just press them out to form a round disc, they are now ready to cook. I just did this two at time and then placed them onto a hot grill plate or a heavy based pan works too. I think a BBQ would be great for this and way faster as you could do them all at once.
Cook on the first side until the dough isn’t raw looking and then flip over and cook the other side.