Soft and Tasty Rotis

Step 1: Prepare the Dough

In a mixing bowl, add 3 cups (375g) of all-purpose wheat flour. Then add 1 teaspoon of salt, 3 tablespoons of vegetable oil, and 3 tablespoons of melted salted butter.

Step 2: Mix the Dough with Hot Water

Gradually add 400ml of boiling hot water, a little at a time, to the flour mixture. Use a spoon to mix it initially as the water is very hot to avoid burning your hands. Continue mixing until the flour and water come together.

Step 3: Knead the Dough

Once the dough is cool enough to handle, knead it well in the same bowl for at least 2 minutes. If the dough is a bit sticky, add a little dry flour and continue kneading until it forms a soft, non-sticky ball.

Step 4: Divide and Roll Dough into Cylinders

Place the kneaded dough onto a clean work surface. Cut the dough in half. Roll out each half into a long, even cylinder shape.

Step 5: Cut and Form Disks

Cut each long dough cylinder into 6 equal pieces, making a total of 12 pieces. Take each piece and gently twist and press it to form a round disk. Arrange all the formed disks on the work surface.

Step 6: Prepare for Rolling

Sprinkle a little dry flour onto your work surface. Place one dough disk on the floured surface. Lightly dust the top of the disk and your rolling pin with dry flour. Keep the remaining dough disks covered with a cloth to prevent them from drying out.

Step 7: Roll Out Rotis

Using the rolling pin, gently roll out the dough disk into a thin, round roti. Do not press too hard; let the weight of the rolling pin do most of the work. If the dough starts to stick, lift it, re-flour your rolling pin, and continue rolling. Repeat this process for all 12 dough disks.

Step 8: Toast the First Roti

Heat a flat pan or tawa on medium heat. Once hot, place the first rolled roti onto the pan. Allow it to toast until small bubbles start to appear on the surface and the roti starts to rise slightly. You can gently move it around the pan to ensure even cooking.

Step 9: Apply Butter and Flip

Flip the roti over to the other side. Brush the toasted side with melted salted butter. Once the butter is applied, flip the roti again. Now, brush the second side with melted salted butter. Flip it one last time and let it cook for about 5-6 seconds until it's beautifully golden brown with dark spots. Remove the cooked roti from the pan and place it on a plate.

Step 10: Cook Remaining Rotis

Repeat the toasting and buttering process for the remaining rotis until all 12 are cooked. Stack them on a plate as they are done.

Step 11: Serve and Enjoy

Your soft and tasty rotis are now ready! Serve them warm with your favorite curries or side dishes. The rotis are soft and flaky, perfect for tearing and dipping.

• Use a spoon to mix the dough initially as the water is boiling hot to avoid burns.

• If the dough is too sticky, add a little dry flour and knead until it reaches the right consistency.

• When rolling out the rotis, apply dry flour to the rolling pin, not just the work surface, to prevent sticking.

• Do not press too hard when rolling; use the weight of the rolling pin for even thickness.

• Keep the rolled dough disks covered to prevent them from drying out.