Unleavened flatbread is some of the earliest kind of bread humans made.
These butter rotis are layered and flaky. Like a savoury puff pastry. Cooked in a pan they are simple to make. The delicious buttery flavour and the texture make them a perfect accompaniment to your favourite curry. This recipe makes 4 rotis. A good amount for 2 hungry mouths. If you want to make more, then double or triple the amount of ingredients.
Watch the video down below to see detailed instructions.
150g (5.3oz) white flour
50g (1.75oz) milk
3g (0.1oz) salt
3g (0.1oz) sugar Oil for handling the dough and for frying.
Soft butter for layering and more for frying. The amount of butter is up to you. You can add less or more. You can also use oil to layer the roti.
- Add the milk, egg, salt, and sugar to a bowl and mix to dissolve any salt and sugar crystals.
- Add the flour and mix until no dry flour left.
- Knead the dough for around 5 – 7 minutes.
- Divide into 4 equal pieces. Shape into balls, cover and rest in the fridge for at least 30 minutes.
- Oil your worktop and stretch the dough pieces out as thinly as possible.
- Brush with butter all over, fold, roll, tuck in the end piece and flatten. (See video!)
- Cover and rest in the fridge for another 30 minutes at least.
- Oil your worktop and roll the rotis out thin.
- In a hot pan add some oil and a knob of butter. Fry the rotis, flipping them every 20 – 30 seconds. Add more butter if needed. Cook them until they are puffed up and nicely golden brown all over.
- Cover to keep them pliable, but they are best eaten fresh from the pan.
Enjoy with your favourite curry.
Watch the video here