RotiCourse: 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.