Malay Roti
(15 Jan 2020)


Malay Roti
Recipe by Zayaan Khan

Makes 7-8
750ml Cake flour
100ml Self-raising flour
5ml Salt
45ml Sunflower oil
250ml Cold water
100ml Butter
100ml Flour
3 Tbsp melted or room temperature butter
Combine flour, self-raising flour and salt in a bowl. Add oil, rubbing it into the flour to form a crumbly mixture. Add water and mix to a soft dough. Knead, adding extra flour to make an even-textured, pliable dough. Leave to rest for 30 minutes, covered, Divide dough into 7-8 pieces. Roll each out on a very lightly floured surface to a circle 20 cm in diameter, dot with 15 ml butter and sprinkle with flour. Roll and stretch into thick ropes of dough. Roll up both ends of the ropes; one side clockwise, one anti-clockwise and fold one half flat on the top of the other. Roti’s may be frozen at this stage, interleaved with plastic. Allow to rest for about 1 hour, covered. Roll out on a lightly floured surface to circles about 20 cm in diameter. Heat a heavy-based frying pan and fry roti’s one at a time, turning occasionally and brushing with melted butter and oil mixture (10 ml in all for each one). Fry until golden brown and lightly speckled. Remove from pan and pat between your palms to fluff surface. Serve hot with curries.


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