Soft Handmade Roti

Step 1: Prepare Hot Water

Turn on the kettle to boil water for the dough. Let it cool slightly after boiling so it's hot but not boiling when added to the flour.

Step 2: Combine Dry Ingredients

In a large bowl, add 2 cups of all-purpose flour. Sifting is optional.

Step 3: Add Fats

Add 20 grams (2 tablespoons) of soft butter and 2 tablespoons of canola oil to the flour in the bowl.

Step 4: Season

Season the mixture with 1 teaspoon of salt.

Step 5: Add Water

Add 250ml (1 cup) of hot (not boiling) water to the flour mixture.

Step 6: Mix Dough

Use a fork to quickly combine the ingredients together. The dough will be hot at this stage.

Step 7: Knead Dough

Once the dough comes together, remove it from the bowl and knead it on a clean surface for a couple of minutes until it becomes super soft and all ingredients are well combined, achieving a pillowy-like texture. Press your finger into the dough to check its consistency.

Step 8: Divide Dough

Use a dough scraper or knife to divide the dough into 6 to 8 equal pieces.

Step 9: Form Dough Balls

Roll each dough piece into a smooth ball and set aside.

Step 10: Heat Pan

Place a pan on medium-high heat to warm up while you roll out the dough.

Step 11: Prepare Rolling Surface

Lightly dust your rolling surface with a little bit of flour.

Step 12: Flatten Dough

Take one dough ball and press it out with the palm of your hand to form a small disc.

Step 13: Dust and Roll

Lightly dust the top of the disc with flour, then use a rolling pin to roll it out into a thin oval, about a couple of millimeters thick. Flip and turn the dough a quarter turn as you roll to ensure even thickness. The dough should be thin enough to handle without tearing.

Step 14: Cook Roti (First Side)

Transfer the freshly rolled roti to the hot pan, ensuring it lies flat without overlapping. Cook until small pockets of steam (bubbles) begin to form on the surface.

Step 15: Cook Roti (Second Side)

Once bubbles emerge, flip the roti over to cook the other side.

Step 16: Brush with Butter

Brush the cooked side with melted butter.

Step 17: Finish Cooking

Wait for the roti to develop more air bubbles, then flip it over again. The roti should have a few toasted brown spots on both sides before removing.

Step 18: Remove and Keep Warm

Remove the cooked roti from the pan and place it on a plate lined with a clean tea towel to keep it warm. Repeat the process for the remaining dough balls.

• Ensure water is hot but not boiling to avoid cooking the flour too quickly.

• Keep cooked rotis warm under a tea towel to maintain softness.

• Adjust dough portion size to make more smaller rotis.