What you need
180g cake flour
1/2 teaspoon salt
20ml oil
150ml water
50g soft butter (It is a lot!, don’t skimp)
The process
In a large bowl, sift together the flour with the salt, add the oil and mix it about with a spoon.
Now add 3/4 of the water and mix together. You want the dough to be quite soft. If it is a bit sticky add a little more water. It depends on your flour, some absorb more than others.
Now flour your kitchen top and get kneading, press, push, fold, press, push, fold, you get the idea. Always use the base of your hand in the push action. You need to do this for a good 10 minutes or so until the dough is quite elastic. Add small amounts of flour to your surface if needed.
Now roll the whole lot out into a rectangle that is about 3mm thick and spread the butter evenly over the entire surface. Now roll it up, place on a plate, cover with a cloth a let it rest for about 1/2 an hour while you clean up.
Cut the roll into 10 or 12 equal portions, roll into a ball, roll out to about 2mm thick on a lightly floured surface.
Add enough oil to a pan on a medium to hot heat to cover the entire base and fry the roti until browned on each side. You won’t get an even brown…. it’s not meant to be.
Place on paper towel to drain and serve with your favorite curry.
HEY G! I MADE ROTI TWICE FROM SADIYA’S RECIPE – I LIKE HER WAY OF MEASUREMENTS (cups etc.) it is easier to follow. The results were fantastic! My friends and my husband are bowing down to me now:)
I like your site and that you respond to every comment! Well done – I’m sure you’re proud of it too. The comments are rather entertaining too – I had a good laugh…
Hi Noji, a husband bowing to you is certainly a good place to be 😉 I just love it when my visitors comment, it helps us all and yes, I am proud of the site, had no idea it would become this popular when I started it, was just meant to be a place to keep recipes the kids like after I got divorced but I suppose that necessity is the mother of invention(or something like that) THANKS TO SADIYA… Have a fantastic day, G
Can the cooked Roti be frozen, and if so how would one heat them up again.
Hi Derek, they can and to reheat, thaw first then reheat in a 180 Celsius oven with a bowl of water in the oven. I would give them a flick of water before putting into the oven as well but fresh made is always best. Cheers for now G
Hey all of you guys
to hell with all of your recipes. had a hot date the other night and those recipes never worked. i had to modify the name of the dish to curry and rusks. the next morning my dog and i played frisby. and she never called me back. thanks alot guys.
Mr Ely
Hi Mr Ely, so sorry to hear that but something good comes out of everything, your dog had a fantastic time I’m sure. Cheers, G
Guys I tried this recipe today, I usually make rotis the way my granny taught me but its been so long I had forgotten so I googled it and this site came up, I’ve been using this recipe and every single roti I’ve made has been horribly hard! I am frustrated and very tired from standing! My rotis have never been hard, I’m really upset!! Can someone please give me a ‘soft’ roti recipe. Please don’t confuse my frustration wid hatred or anger but please understand I have to make 24 rotis by tommorow for my boyfriends mother!
Hi Nicole, Give Sadiya’s recipe a try just below this comment. Sorry to hear they are hard, can’t imagine why unless they are too thick! Cheers for now G
Hi there
I’m indian, and I’ve been making roti for the past 10 odd years everyday! lol, it becomes a part of life. Thought id share my tried and tested recipe with you.
4 cups cake flour
1/2 cup oil
2 cups boiling water
1/2 tsp salt
Melted butter/ghee for topping
Sift together dry ingredients. Rub in oil.
Make a well, and pour boiling water in.
Form a soft dough
Knead well until elastic in texture
Divide dough into 16 equal parts.
Roll out on floured board
Cook on hot griddle until golden spots appear on both sides.
Brush each side with butter
Cook for further 10 seconds on both sides
Leave covered with a tea cloth
Thanks so much Sadiya, having a few people around on the weekend so will be trying your recipe… Happy holidays G
Hi Sadiya & G,
Just like Nicole, it’s also been ages since I made roti’s! I too, followed the original recipe above & yes, they came out hard as well!
I guess like most other people, I am not too good with gram measurements as opposed to cups (no matter the size),
& now when I saw Sadiya’s newer version, it’s exactly how I used to make my roti’s!
Thanks again to both of you for a fantastic site & brilliant recipes!
I buy ready roti, keeps burning on the microwave what is the procedures or must I rather fry it, and can I fry it in olive oil.
Hi Jose, Toti and microwaves are not friends, in fact most baked goods and microwaves just don’t go. Frying them in a little olive oil will do the trick perfectly. Cheers for now G
Nothing wrong with this recipe. I made it last night and all my guests were impressed.Thank you for a ‘user friendly’ recipe.I used cold water and the rotis were not hard.
Fantastic Andy, thanks for letting us know. Have a fabulous weekend G
Shouldnt you add flour instead of water if the dough is sticky?
Hi Friend, you want the dough to be soft and smooth, the water thins it out a bit and then not sticky any longer. Cheers G
Do you have a recipe for vetkoek? Please not too difficult lol. I hate kneading the dough. I bought dough from the SPAR but it was not successful and the poor things looked s though I had sat on them.
Hi barbara, you just cant get away from a bit of kneading, but here is a great recipe, cheers for now G
https://cookbook.co.za/baking/vetkoek/
hi Graham
must it be cake flour or self raising flour
Just regular all purpose flour Alicia, enjoy G
Hi Graham
The water should be boiling from a kettle right?
Hi Remnz, No, just cold water from the tap. G
yes, boiling water. use a spoon to handle the dough till it becomes warm enough to handle with your hands.
if you use cold water, your rotis will be hard.
cake flour
Thanks for the advice koo, will try it myself next time. Each day I am so grateful that I decided to put up this site, my cooking gets better and better thanks to contributors like you. Cheers for now
only a pleasure!!!!!!!!!!!!!!!!!!!!!!