Recipe by Fatima SydowCourse: SidesCuisine: Cape Malay


  • 5 cups flour

  • 1 tsp salt

  • 4 tbsp oil

  • 2 cups (500 ml) warm water

  • 60 g butter


  • In a large bowl, mix together all ingredients except the butter until soft dough is formed. Transfer to a floured surface and work the dough until its smooth. Place under a tea towel and allow the dough to rest and cool for 10 minutes.
  • Roll out the dough on a floured surface into a long rectangular shape. Spread the butter over the entire surface of the dough and roll up the dough to form a long log. Cut into 4-5 cm pieces. Turn the visible rolls facing up. Give one gentle press with your hand on each piece and transfer to a floured platter.
  • Cover with cling wrap and chill in the fridge for 1 hour.
  • Roll out the roti balls into a round disc on a lightly oiled surface. Fry in a non-stick pan until golden brown on both sides.
  • Makes about 12.

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