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12
Oct

Making Roti

As a follow up to my Cape Malay Culinary Experience, here is the recipe for making the delicious flaky and fluffy roti. The process is a bit daunting for those who are not used to being in the kitchen much. Otherwise, you just need to know how to roll ( with a rolling pin), twirl, skip rope and roll some more. Happy rotirollin’.
While you are making the roti, listening to some chilling music and sipping on some wine, you might like to have your Cape Malay Chicken Curry gently simmering and releasing aromatic flavours in the background – just to add to the authentic ambience. I have also included a really simple recipe for the  Cape Malay version of sambal, a chilli based sauce used to compliment curries.  This version is possibly a little more vinegary than most but can be adjusted to suit your taste. Learn more about  the Cape Malay culture. The cuisine is as colourful as the people!




Making Roti

Total Time: 45 minutes

Yield: 8

Serving Size: 8

Making Roti

Makes a delicious flaky and fluffy roti. The process is a bit daunting for those who are not used to being in the kitchen much. Otherwise, you just need to know how to roll ( with a rolling pin), twirl, skip rope and roll some more. Happy roti rollin’.

Ingredients

2 cups flour
1 cup water
Pinch of salt to taste

Instructions

  1. Knead flour and water into a soft dough, until it is no longer sticky and forms a ball. Use extra flour if necessary.
  2. Stretch the dough into a cylinder and cut it into smaller pieces. Each piece will be just a little smaller in size than a tennis ball.
  3. Roll out each ball of dough into a pancake shape and spread with butter.
  4. Roll this up into a long thin tube, but not too tight. Stretch it out to make it even longer by holding it on either end and slapping it on the table surface. (like skipping rope).
  5. On a flat surface, roll one side in and the other side out into an s-shape. You should now have two spirals. Now fold one side on top of the other and pat it to flatten it slightly.
  6. Keep in the fridge for 10 minutes. Remove and roll out into a thin round
  7. Fry in a non-stick pan that has been basted with a little bit of oil.

Notes

For fluffy, buttery and flaky roti, be sure to smear a whole lot of butter onto the dough when rolling it out.

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4 Responses to "Making Roti"

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  1. Andy

    October 17, 2012 at 3:20 am

    I enjoyed this recipe and the way you laid it out with all the pictures in preparing it. Nicely done! I am most intrigued how you got the Flashdrive player inserted in your post. How did you do this?

    I loved the songs. I have always tried to use a wave file in my posts for background music, like you are doing here, but I have failed miserably. What’s the secret? Your kung fu is clearly better than mine.

    • Ana le Roux

      October 17, 2012 at 10:13 am

      Thanks for the kind words Andy. I have sort of been in hibernation for a while since we moved to a new city. But have been working hard on new ideas for the blog etc. It’s always nice when your hard work is appreciated by others out there. I have e-mailed you with the info regarding audio.

  2. Tandy

    November 8, 2012 at 8:11 am

    they look absolutely fantastic and something I must try! Have a great day :)

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