2 cups cake flour or wheat flour1 teaspoon oil1 teaspoon butterPinch of saltEnough boiling water to form a soft dough (approx ¾ - 1 cup) Other Ingredients:A mixture of melted ghee (Clarified butter) and oil for cooking the roti's (2 parts ghee (Clarified butter) to 1 part oil)
1.)Add your flour into a mixing bowl, make a 'well' in the middle and add the oil, butter, salt and hot water in this.2.)Mix with a spoon then by hand and lastly knead until the dough isn't hot anymore. 3.)Break pieces off the dough and roll into tennis ball size balls - flatten slightly and place them on a floured tray - once all of the balls are made - cover them with a semi-damp cloth.4.)Take one ball out at a time, to roll out into a roti.5.)Place your tawa on the stove to pre-heat while rolling the rotis.6.)Grease the heated tawa with a bit of the oil/ghee (Clarified butter) mixture before cooking your first roti.7.)Place the roti on the tawa, cook until small bubbles form then turn over, brush ghee (Clarified butter) on the side that's now half cooked while the other side cooks completely (you'll know it's cooked when it will be lightly freckled all over), then turn the roti over again (be careful when turning so the oil/ghee (Clarified butter) doesn't splatter), press down with a spatula as it starts to puff up then remove from the tawa. The well turned out roti has golden brown freckles one side and golden brown ghee (Clarified butter)/oil smudges on the other.
INFO & TIPS
For Brown Roti:
Mix 1 cup cake or wheat flour with 1 cup brown wheat or bread flour