Step-by-Step Instructions

1. 1.Boil Water

   Start by turning on your kettle to boil water for the dough.

2. 2.Add Flour to Bowl

   In a bowl, add 2 cups of flour.

3. 3.Add Soft Butter

   Add 20 grams (or 2 tablespoons) of soft butter to the flour.

4. 4.Add Canola Oil

   Pour in 2 tablespoons of canola oil into the mixture.

5. 5.Season with Salt

   Season the mixture with 1 teaspoon of salt.

6. 6.Add Hot Water

   Once the kettle has boiled, let the water cool for a couple of minutes. Then, add 250 ml (1 cup) of hot (but not boiling) water to the mixture.

7. 7.Combine Ingredients

   Quickly combine the ingredients together using a fork until a rough dough forms. This helps avoid burning your hands as the dough is still hot.

8. 8.Knead the Dough

   Remove the dough from the bowl and knead it on a clean surface for a couple of minutes until it becomes super soft, smooth, and has a pillowy-like texture, indicating all ingredients are well combined.

9. 9.Check Dough Consistency

   Gently press your finger into the dough to check its consistency and ensure it's well mixed and pliable.

10. 10.Divide the Dough

    Using a dough scraper, divide the dough into roughly 6 to 8 equal pieces.

11. 11.Roll into Balls

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

12. 12.Heat the Pan

    Place a pan on a medium-high heat to warm up while you prepare the rotis.

13. 13.Dust Rolling Surface

    Lightly dust your rolling surface with a small amount of flour to prevent sticking.

14. 14.Press Dough Ball

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

15. 15.Dust and Roll Dough

    Lightly dust the top of the dough disc with flour, then begin to roll it out with a rolling pin.

16. 16.Flip and Continue Rolling

    Once the dough forms an oval shape, flip it over, give it a quarter turn, and continue rolling.

17. 17.Roll Until Thin

    Repeat the rolling and flipping process until the dough is approximately 2 millimeters thick and can be handled without tearing.

18. 18.Cook Roti - First Side

    Carefully transfer the freshly rolled roti to the hot pan, ensuring it lies flat without overlapping.

19. 19.Cook Until Bubbles Form

    Cook the roti until small pockets of steam (bubbles) begin to form on the surface, giving it an airy texture.

20. 20.Flip Roti

    Once a few bubbles emerge on the first side, flip the roti over to cook the other side.

21. 21.Brush with Melted Butter

    Brush the cooked side of the roti with melted butter.

22. 22.Flip Again

    Wait for the roti to develop more air bubbles on the second side, then flip it over again.

23. 23.Cook Until Toasted

    Continue cooking until both sides of the roti have developed a few toasted brown spots.

24. 24.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.

25. 25.Repeat for Remaining Dough

    Repeat the rolling and cooking process for all the remaining dough balls until all rotis are made.