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ROTI Malaysian/Indonesian Flatbread - West Indian Roti
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Recipe Information
Kate Ransdell

Serves/Makes:Makes 5 or 6 Flat Breads

  • 2 cups (475 ml) all-purpose flour
  • 1 tsp (5 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 3/4 cup (175 ml) cold water (approximately)
  • corn oil or melted butter, as needed
  • Mix dry ingredients together in a large bowl.
  • Continue to mix ingredients as you add water, adding only enough to make a stiff dough.
  • Place dough in an oiled bowl, cover and let rest for about 20 minutes.
  • Form dough into 5 or 6 balls and flatten each one with a rolling pin or a tortilla press.
  • 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.
  • Place these balls back into the oiled bowl and let rest for another 10 to 15 minutes.
  • Roll each ball back into a very thin round and brush both sides with corn oil or melted butter.
  • Cook on a hot griddle for about 6 to 7 minutes, turning roti frequently.
  • 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.
  • Wrap roti in a clean kitchen towel to keep warm until serving.

This recipe comes from the "Nitty Gritty Cookbooks - Flatbreads from Around the World."

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