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!
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’.
2 cups flour
1 cup water
Pinch of salt to taste
- Knead flour and water into a soft dough, until it is no longer sticky and forms a ball. Use extra flour if necessary.
- 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.
- Roll out each ball of dough into a pancake shape and spread with butter.
- 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).
- 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.
- Keep in the fridge for 10 minutes. Remove and roll out into a thin round
- Fry in a non-stick pan that has been basted with a little bit of oil.
For fluffy, buttery and flaky roti, be sure to smear a whole lot of butter onto the dough when rolling it out.