Ingredients
Dough Ingredients
- 500 g all purpose flour (about 4 cups, spoon and level method)
- 1 tsp sea salt
- 180 mL boiling water (¾ cup)
- 180 mL room temperature water (¾ cup)
For Coating, Layering, and Cooking
- Vegetable oil (for coating dough balls, layering, and cooking)
- Butter or ghee (optional, for layering and cooking)
Instructions
- Mixing the Dough: About 10 hours before cooking (or at least 3 hours), combine 500 g of all purpose flour and 1 tsp sea salt in a large bowl. While stirring with a fork or spatula, gradually add 180 mL boiling water to form clumps. Then add 180 mL room temperature water while mixing, ideally with your hands, until a soft, scraggly dough forms that is not sticky.
- Resting the Dough: Cover the dough bowl with plastic wrap and let it rest for about 30 minutes (up to 1 hour for better gluten development). This resting period helps the flour absorb water and the gluten to develop, making the dough easier to work with.
- Kneading the Dough: After resting, knead the dough for 2 to 3 minutes until it becomes smooth and has a satiny surface. If necessary, knead longer to achieve the desired texture.
- Dividing the Dough: Weigh and divide the dough into 8 equal portions (each about 90 to 100 g). Shape each portion into a smooth dough ball and cover with plastic wrap to prevent drying.
- Oiling and Second Rest: Prepare a small bowl of vegetable oil and coat each dough ball by rolling them in oil. Place the coated balls spaced apart on a large plate or flat container that has also been lightly oiled. Cover and rest for at least 2 hours, or up to 12 hours (overnight preferred) to increase pliability and flavor.
- Shaping the Roti: Take one dough ball and flatten it on a smooth surface. Using your hands, gently stretch the dough until it is paper-thin and semi-transparent, working evenly without tearing. Spread a thin layer of oil, butter, or ghee on top.
- Rolling and Coiling: Roll the dough into a firm log or fold it in 0.5 to 1 inch folds layered on top of each other. Then coil the rolled or folded dough into a tight spiral, tucking in the ends and pressing down gently to seal. Place the coiled dough back on the oiled plate.
- Final Rest: Cover the coiled dough pieces with plastic wrap and rest for at least 1 more hour to relax the gluten before cooking.
- Cooking the Roti: Heat an 8-inch non-stick pan or tawa over medium heat. Flatten one coiled dough portion into a 6 to 7 inch roti by hand or with a rolling pin. Lightly oil the pan and cook the roti, flipping frequently, until both sides are golden brown and cooked through, about 4 minutes total.
- Layering the Roti: Place cooked roti on a cooling rack and while still hot, gently clap or squash it with your hands to separate and reveal flaky layers.
- Serving: Serve the roti warm with curry or your preferred accompaniment.
Notes
- Resting times are crucial for gluten development and dough pliability; longer resting improves texture.
- Stretch dough carefully to avoid tears; practice improves technique.
- Use a non-stick pan or tawa for best cooking results.
- Adjust stove heat as needed since heat output varies by stove.
- Butter or ghee enhances flavor and flakiness but is optional.
- Roti can be served with curries, dals, or even sweet toppings for dessert.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course, Flat Bread, Breakfast, Lunch
- Method: Frying
- Cuisine: Indian, Malaysian, Singaporean, South Asian, Sri Lankan
