FATIMA’S FLAKY ROTI
6 cups of cake flour
1 tablespoon of salt
2 -3 tablespoons sunflower oil
2 cups of warm tap water
150 grams of butter
In a large bowl, mix together all the ingredients, except the butter, until a soft dough is formed, if too sticky just add a little more flour, about 2-3 tbsp. Knead for a minute.
Next, take bits of the dough to form a small balls and roll each one out on a lightly oiled surface to form a round big disc.
Spread a thin layer of butter on the discs, roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other. Cover with cling wrap and place the roti in the freezer for 30 minutes or in the fridge for a few hours .
Roll out each roti the size of a dinner plate again and fry in a hot frying pan until its golden and then turn over onto the other side (around 50 seconds on either side). Take the roti out of the pan and clap it with your hands to make it flaky. Serve with curry.
Roll out the roti dough as thin as possible and always oil work surface with a tiny bit of vegetable oil.
Butter is room temperature, this ensures a very light, fluffy and crispy roti .
Do not oil your pan when frying this roti . Do not use a small pan to fry roti . I use an electric frying pan or a very large non stick roti or normal pan .
Recipe : Cape Malay Cooking with Fatima Sydow
Photo : Petro Borchard
Comment : Ek het gister die eerste keer Roti gemaak saam met ‘n lekker kerrie. Resep is van Fatima Sydow van die TV program Kaap Kerrie + Koesisters. Ek was bietjie te ordentlik met die botter, sal volgende keer dikker oorsmeer en sal bietjie meer sout gebruik. Erg lekker