Servings: 8 roti
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Equipment
- 1 Rolling Pin
- plastic wrap
- 1 wide, shallow non stick pan
- 1 pastry brush
- 1 mixing bowl
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups + 1 TBSP water
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter melted
Instructions
- Combine melted butter and oil in a small bowl and set aside.
- Combine dry ingredients in a separate bowl and add water. Knead until dough smooth - about 4-5 minutes if kneading by hand and about 2 minutes if using a stand mixer
- Cover dough with plastic wrap or a clean, damp washcloth or paper towel and allow to rest for 20 minutes.
- Using a dough cutter, separate dough into 8-10 pieces.
- Using a rolling pin, roll each piece out to 1/8-1/16 inch thickness in a fairly circular shape then using a pastry brush, spread a thin layer across the surface of the rolled out dough.
- Cut a line from the center of the rolled out dough to the edge
- Starting at a cut end, roll it up, tucking the ends to keep a circular shape. Repeat this with all the other pieces of dough, keeping them covered with plastic wrap until final roll.
- Roll dough out a final time to about 1/16 inch (or as thin as possible)
- On a non-stick pan over medium-high heat cook until lightly brown/golden on each side, brushing cooked side with butter/oil mixture once flipped.
- Remove from heat and immediately "clap" your roti or alternatively, place in a lidded container (like tupperware) and shake vigorously for 5-10 seconds to release layers
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