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Hot water rotis

Recipe from: 18 November 2010

Ingredients 8
Servings 7-8
Time 10 mins


  • 4 x 250
    cake flour, sifted
  • 2.5
    baking powder
  • 7.5
  • 15
    cooking oil
  • 500
    hot water, off the boil
  • 15
    melted butter
  • Extra flour for sprinkling
  • 250
    oil, for cooking


20 mins
Combine all the dry ingredients. Add the oil to the water and add to the dry ingredients. Mix well to make a dough. On a floured surface, with floured hands, work the dough until it is pliable.

Roll out and brush with the melted butter. Sprinkle with a little flour and roll up to form a long, thick sausage. Cut into 6 cm-long rounds.

Sprinkle more flour on the work surface and set down the rounds of dough. Roll and turn each piece of dough a few times to form a rough circle, about 20 cm in diameter and as thick as a pancake.

Heat a heavy-based frying pan over a medium heat and smear with a little oil. Place a roti in the pan and dab with oil using hard greaseproof paper.

As it cooks, the roti will rise and bubble slightly. Turn the roti with an egg lifter about four times, until it is lightly browned and speckled on both sides.

Transfer to a fairly deep dish and cover with a cloth to allow the roti to sweat. Begin again with the next roti, dabbing both the pan and the top of the roti with oil before flipping.

Read more on: starch  |  sauté

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