Step-by-Step Instructions

1. 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.

2. 2.Combine Dry Ingredients

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

3. 3.Add Fats

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

4. 4.Season

   Season the mixture with 1 teaspoon of salt.

5. 5.Add Water

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

6. 6.Mix Dough

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

7. 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.

8. 8.Divide Dough

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

9. 9.Form Dough Balls

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

10. 10.Heat Pan

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

11. 11.Prepare Rolling Surface

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

12. 12.Flatten Dough

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

13. 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.

14. 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.

15. 15.Cook Roti (Second Side)

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

16. 16.Brush with Butter

    Brush the cooked side with melted butter.

17. 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.

18. 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.