Recipe from: 9/1/2009 12:00:00 AM

Ingredients 6
Servings 2
Minutes 85


Serving Change
  • 0
    4 x 250 ml (4 cups) cake flour
  • 5
    (1 tsp) baking powder
  • 5
    (1 tsp) salt
  • 60
    (1/4 cup) butter or margarine
  • 200
    (3/4 cup) warm water
  • 250
    (1 cup) ghee


(Roti is a flat, flaky Indian bread, which is often served with curries.)
Sift the flour and baking powder into a large mixing bowl. Add the salt and butter and rub together till the mixture resembles fine breadcrumbs. Add the warm water, little by little, and mix till a smooth dough is formed. Transfer the dough to a floured surface and divide into 10 equal portions. Roll each portion between your palms into a round ball.
Working with two portions at a time, place two balls on a floured surface and roll out using a rolling pin till they are the size of a large plate and about 5 mm thick. Spread each round with 10 ml (2 tsp) ghee and sprinkle with flour. Make a vertical slit of about 4 cm at the bottom of each round, and roll upwards away from you, forming a long sausage. Take the long piece of dough, hold down one end on the table with an index finger, and roll the rest up the length of your index finger, remove your finger and place the remaining end in the centre, pressing the tower of dough down firmly, forming a ball. Roll each ball into a large round of about 5 mm thick.
Place a large shallow pot on medium to high heat, add 15 ml (1 Tbsp) ghee, reduce heat to medium and add the raw roti. Fry on both sides for 2 minutes, or till golden in colour. Add more ghee for each roti. Place the hot roti in a dishcloth and slap together between your palms. Lay flat on paper towel and serve warm.
As a substitute for ghee, place 125 m

Read more on: starch  |  shallow-fry


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