Rosemary Roti: step-by-step

Recipe from: 29 june 2010

Ingredients 5
Servings 12
Time 45 mins


  • 3
    flour (all purpose)
  • 1/2
    self raising flour
  • 60
    melted butter (or oil)
  • Salt
  • 250
    hot water


40 mins
Mix the flours and butter together until it resembles breadcrumbs.

Add the water, mix and then knead to a smooth dough.

Leave covered with plastic wrap to rest for at least 30 minutes.

Break off pieces of dough, about the size of a golf ball and roll out on a floured surface.

Brush with a little butter.

Roll the disk up and twist gently and then roll into a "snail" shape.

Roll the "snails" out.

Brush with a little butter on both sides and fry in a medium hot pan until bubbles form, turn and cook through.

Keep covered in a tea towel until you have finished frying all the dough.

Serve warm with your favourite curry.

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