Roti

Ingredients

• 2 cup bread or all-purpose flour
• 1 tsp salt
• 2 tbsp butter, melted
• 2/3 cup water

Method

Mix 280g flour with 5g salt in a food-processor. Pulse the melted butter through until the flour resembles breadcrumbs — this distributes fat evenly and prevents gluten overdevelopment during mixing. Add 160ml water and run the processor until the dough masses into a shaggy ball. Don't overthink the texture at this stage; the dough-rest will sort out any roughness.

Turn the dough onto a work surface and knead for two minutes only. You're not building strength here the way you would for a loaf — roti wants a soft, yielding crumb. Overworking tightens the gluten network and makes rolling difficult. The dough should feel slightly tacky and pliable. Brush it lightly with melted butter, cover with a damp cloth, and rest for 45 minutes at room temperature. This time allows the flour to fully hydrate and the gluten to relax, making the dough extensible rather than elastic.

Divide the dough into six to eight equal portions — 60–70g each — and roll each into a tight ball. Keep them under a towel to prevent drying. On a lightly floured surface, roll one ball into a thin disc, about 2–3mm thick. Rotate the dough a quarter-turn between rolls rather than rolling in one direction; this keeps the circle more even and prevents tearing. If the dough springs back aggressively, let it rest under the towel for five minutes — the gluten needs more time to relax.

Heat a cast-iron-pan over high heat until a droplet of water scattered across the surface skitters and evaporates almost instantly. Place the roti on the dry pan and cook for 25–30 seconds. The surface will begin to show small blisters and damp spots. Flip and cook the second side for another 20–25 seconds until the roti puffs slightly — you'll see it inflate if the dough hydration and pan heat are correct. This puffing is steam pressure created by the moisture trapped between the layers of cooked dough. If it doesn't puff, your pan wasn't hot enough or the dough was too thick.

Transfer to a plate and brush with melted butter while still hot. Stack finished roti under a cloth to keep them soft and steaming. Serve within ten minutes.