Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
Recipe yield: 12 big rotis'
Serves: Six people
Four cups of boiled water
3 cups of normal flour
Margarine or ghee
Girdle or roti iron or hot plate
1 tbl spoon
flat, smooth board or surface
1. Boil four cups of water
2. Scoop 3 cups of normal flour into a basin and sieve flour
3. Add three cups of boiling water into the flour mix and stir with a spoon
4. Keep mixing flour and boiled water with the spoon. Knead the mix until a dough is soft. Grease dough with margarine and knead the margarine into the dough again.
5. Heat the girdle until hot and grease once with margarine. While the girdle is heating up, roll out the dough into a strip and divide into prefered sized roti balls. In this case, big ones. Dab with a little flour to avoid sticking to the flat board.
6. Using the rolling pin, roll out the dough until thin and place on hot girdle. Turn roti over three times until light brown. Continue until all the dough is used.
Avoid using too much water as this will make the dough stick. Too little water will make the dough hard. Instincts are very important.
Roti is best eaten with any type of curry. It is considered a staple food so it can be eaten for breakfast, lunch or dinner. As a quick and easy filler, roti can even be buttered with jam or eaten with barbecue.