Ingredients
Units
Scale
- 4 cups cake flour
- 1/2 cup oil
- 1 tbsp sugar
- 1 tsp salt
- 2 cups boiling water
Optional for extra layers
- A little extra oil or ghee for brushing between layers
Instructions
- Add 4 cups cake flour, 1/2 cup oil, 1 tbsp sugar, and 1 tsp salt to a large mixing bowl. Rub everything together with your fingertips until the mixture resembles coarse crumbs.
- Carefully pour in 2 cups boiling water, stirring with a sturdy spoon until the flour starts coming together. The mixture will be very hot. Once it’s cool enough to handle, bring everything together into a soft, smooth dough. If needed, use the spoon to gather any loose flour from the sides of the bowl.
- Cover the dough and let it rest for 15 to 20 minutes. This gives the flour time to absorb the water and makes the dough easier to roll.
- Lightly flour your work surface and roll the dough into a large, thin rectangle. If it’s easier to manage, divide the dough into two portions and roll each one out separately.
- For layered rotis, brush the rolled dough lightly with oil or ghee, then roll it up tightly like a Swiss roll. Cut it into portions weighing about 50 to 60 g each. If you prefer slightly thicker rotis, make the portions around 70 g. If you’d rather skip the extra layering, simply divide the dough into portions and roll each one out thinly.
- Roll each portion into a thin circle, keeping the thickness as even as possible. Use just enough flour on the work surface to prevent sticking, as too much can leave excess flour on the cooked rotis.
- Heat a heavy frying pan or skillet over medium to medium-high heat. It needs to be hot enough to cook the rotis quickly without scorching them. Don’t add oil to the pan.
- Place one roti in the dry pan and cook until small bubbles appear and the underside develops a few light brown spots. Flip it over and cook the other side, then flip once more if needed to finish cooking. Avoid repeatedly turning it or pressing down with a spatula, as this can stop it from puffing up properly.
- Remove the cooked roti as soon as it’s done. Stack the rotis in a clean kitchen towel or a covered container to keep them soft while you cook the remaining portions.
- Keep your rolled rotis ready beside the stove because they cook quickly. Once you get going, you’ll want the next one waiting while the previous one finishes.
- Serve warm with curry, stew, beans, or any dish that needs a soft roti to scoop up every last bit of sauce.
Notes
Prepared, tried, and tested by Rashida
