Roti

Combine the cake flour and salt.
Add the oil and rub in with your fingertips will the mixture resembles breadcrumbs.
Add just enough water to form a soft dough.
Roll out on a floured surface until about 2 cm thick.
Spread the dough with the butter or margarine and roll up as for a jam roll. Cover with a clean tea cloth and leave for at least 30 minutes.
Break off pieces of the dough and roll into balls the size of tennis balls.
Roll each ball out until about 2 mm thick and the size of a plate.
Fry in a heated pan – do not add any oil – for 2 minutes on each side or until the roti forms golden specks.
Serve hot with curry.