ROTI Malaysian/Indonesian Flatbread - West Indian Roti

1. 1

   Mix dry ingredients together in a large bowl.

2. 2

   Continue to mix ingredients as you add water, adding only enough to make a stiff dough.

3. 3

   Place dough in an oiled bowl, cover and let rest for about 20 minutes.

4. 4

   Form dough into 5 or 6 balls and flatten each one with a rolling pin or a tortilla press.

5. 5

   Spread corn oil or melted butter on top of the round and then fold the circle back up into a ball by bringing the sides into the center.

6. 6

   Place these balls back into the oiled bowl and let rest for another 10 to 15 minutes.

7. 7

   Roll each ball back into a very thin round and brush both sides with corn oil or melted butter.

8. 8

   Cook on a hot griddle for about 6 to 7 minutes, turning roti frequently.

9. 9

   Upon removing the roti from the griddle, clap it between your hands two or three times or hit it with a wooden mallet several times to make it flaky.

10. 10

    Wrap roti in a clean kitchen towel to keep warm until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.