Flaky Layered Roti
This soft, flaky griddled flatbread is cooked in layers, then crushed while hot so it pulls apart into tender sheets ideal for scooping up curries and stews.
Prep
40m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gAll-Purpose Flour
- 8gSalt
- 300mlWater (lukewarm)
- 120gSalted Butter (softened)
- 30mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt in a bowl. Add the water and knead until a soft, smooth dough forms.
- 02
Cover the dough and let it rest until relaxed.
- 03
Divide the dough, roll each piece thin, and spread it with the salted butter. Coil or fold each piece to create layers, then rest it briefly again.
- 04
Roll each piece back out into a flat round.
- 05
Heat a flat pan over medium heat and lightly brush it with the vegetable oil.
- 06
Cook each roti until golden spots appear on both sides and the layers are cooked through.
- 07
While still hot, gently crush or clap each roti so the layers separate, then serve warm.
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