SA-EEDAS ROTIS
Mix everything in a bowl to make a nice dough, dust your hands with flour if its sticky.
I knead the dough until it has an elastic texture ± 15 minutes.
I rub it with a little oil and cover with cling wrap and let it rest for about 30 minutes.
I then roll it out, spread half the butter, then roll from the top side down to the bottom to make a long snake.
Then roll the corners in on opposite sides to make an “S” and fold the top half onto the bottom half.
Let it rest for 30 minutes then repeat the process up until the long snake. Then cut the individual balls.
At this point, you can either roll the circles and fry them. But I take it one step further and roll long lengths and make the individual “S~ balls and refrigerate till firm.
I find it rolls better when slightly chilled.
I fry without butter or oil and once done, I “smack” them between my hands to get the fluffiness.
If you look at the photos the ball was rolled out, smeared with butter, then rolled up to make a long sausage.
Then opposite ends rolled towards the centre. if you look at the “s” shape in this pic, you’ll see the ends were folded in opposite directions. When you have you “S” shape, you take one side and fold it onto the other.
This adds layers to your roti, so you get that flakiness.
The shape (to me) isn’t all that important, as long as it tastes the way it should.