Fresh Roti - Two Ways
I normally use either two recipes for my roti one to add the oil last and not to add any butter when frying. Another recipe to add the oil to the flour first and to add butter or ghee when frying. I have been using these recipes for years that worked perfect for me.
Fresh Roti – Two Ways


Recipe 1 Ingredients 

  • 4 Cups sifted flour
  • 4 to 5 tbsp Oil
  • ½ teaspoon salt
  • 2 cups of boiling water

Recipe 2 Ingredients 

  • 2 cups flour
  • 1/2 tsp salt
  • 3 tbsp oil
  • approximately 1 cup boiling water 250ml


Recipe 1 Method

  1. Add salt to sifted flour and mix well.
  2. Add boiling water stir with a wooden spoon or you can do this with your food processor or mixer, add more water if you wish to make a very soft dough.
  3. Once dough has cooled slightly, use your hands to knead the dough.
  4. Lastly add the oil (oil your hands as well) knead for about 3-4 minutes more, dough must be soft and smooth.
  5. Divide dough into halves, roll into sausage shape and form Roti balls.
  6. Roll out onto floured surface and cook on heavy based pan. Many people add butter while making the roti on the pan, here there isn’t a need for that because the oil added already keeps the roti soft.

Recipe 2 Method

  1. You can also use your mixer or food processor, In a mixing bowl add flour, salt and mix
  2. Pour your oil and mix till well combined until the flour looks like crumbs
  3. Boil your water and add slowly into mixture, Use a spoon to slowly mix through flour and water until a dough has formed.
  4. Dust a counter top with flour and kneed your dough for about 8 minutes until dough isn’t sticky.
  5. Roll dough into a log and cut into sizes to make your dough into balls dusting with a little flour.
  6. Dust your surface with flour, taking each ball and rolling the balls into roti shapes. Remember roti can even be square in shape.
  7. Heat a non stick pan and frying with ghee or butter on both sides until you have brown spots on both sides.