I love Roti Bread. I often enjoy it with ‘My Peanut Sauce’. A local supermarket sells my favourite Roti　Bread, but its price has been increasing rapidly. I stopped buying it, and I make Roti Bread by my easy method. This recipe is based on my ‘Spring Onion Flatbread’ recipe. I simply replaced Sesame Oil with Butter, and omitted Spring Onion. Roti Bread that has layered flaky texture can’t be easier than this one.

Makes

4 x 15cm Roti Bread

Ingredients

1 & 1/4 cups Plain Flour (All Purpose Flour) *plus extra
1/2 teaspoon Salt
1/2 cup Hot Water
10g melted Butter
Oil for cooking *You can use Butter for cooking

Method
  1. Combine Flour and Salt in a bowl. Add Hot Water and mix until a dough comes together. Knead until smooth.
  2. On a well floured surface, roll out the dough into a thin (about 2-3mm) oblong, drizzle melted Butter, thinly spread it with a spoon, and roll it up into a long log.

  3. Cut the log into 4 pieces. Form each piece into a round, pinching the joints. Flatten it with your hand, then roll out into a thin round, about 3mm thin.


  4. Heat a frying pan over medium heat, and add some Oil, which should be a rather generous amount. Place one Roti Bread, wet both sides with Oil, and cook until both sides are nicely browned. *Note: It puffs up as you cook it. Press down with a turner spatula if required.