2 1/2 cups of all purpose flour

1 teaspoon baking powder

1 teaspoon brown sugar

1/2 teaspoon salt

1 tablespoon oil

3/4 cups of warm water (approximately)

2 tablespoons unsalted butter

1/2 cup of oil (additional for basting)


In a large bowl, add flour, baking powder, sugar, salt and 1 tablespoon of oil. Mix with your hands.

Slowly add in the warm water, all the while mixing with your hands to form a ball. Knead the dough for about 3-4 minutes. It should be soft and sticky.

Pour a dab of oil into the palm of your hands and rub it over the top of the formed dough. This is to prevent the dough from becoming crusty on top.

Place a damp paper towel or dish towel over the dough and allow to sit for 30 minutes.

After 30 minutes tear off small pieces of the dough. It should make 5 small disks.

Roll out each disk into small circles with a rolling pin.

Make a half of a slit in the dough from the middle to the end. (refer to picture)

Baste it using a brush, with the butter and oil mixed together.

Hold one end of the slit dough and start rolling it inwards to form a cone. Grab the lose end and push it into the bottom of the cone until it forms a ball.

Do this with the remaining disks. Cover again with damp paper towel and let it sit for another 10 minutes before rolling it out.

Place the tawa or pan that you will be making the roti on to heat on the stove. Try to keep it at medium heat.

Roll out the dough into thin large, round disks. If the dough is sticking, sprinkle some dried flour onto the surface and roll.

Once the tawa is hot, place the rolled out dough on. As soon as you start to see small bubbles forming on the top side, flip. I use the handle of a long spoon to flip.

Baste the cooked side with the same oil and butter mixture. Leave for 30 seconds and flip to the other side. Baste with oil mixture.

At this point you can choose to buss up the roti by using the handle of the spoon or you can leave it as it is. I like to leave mine as is. When you tear a piece of the roti off you will see a few layers in between. This is caused by rolling the dough into the cone shape.

Its fluffy and soft. Nothing goes better with this than a delicious Curry Chicken or any Curry dish for that matter.












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