Hot water rotis
|4 x 250 ml||flour — cake, sifted|
|2.5 ml||baking powder|
|15 ml||butter — melted|
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.
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
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
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.