INGREDIENTS

These Rotis will never crack or break when folded or removed from the fridge.Made By:Pamela Moodley PadayacheeInspired by: Pranitha Moodley
4 Cups Flour ( Sifted )6 Tablespoon Oil ½ teaspoon salt750ml of boiling water

METHOD

Add salt to Flour, mix well. Add boiling water stir with a wooden spoon.Add more water if you wish to make a very soft dough.Once dough has cooled slightly, use your hands to knead the dough( careful not to scald your hands. Lastly add the oil ( oil your hands as well ) knead for about 3-4 minutes more.Dough must be soft and Smooth.Divide dough into halves, Roll into sausage shape and form Roti balls, Roll out onto floured surface and cook on Thava or heavy based pan
PS - No need to put butter or oil onto cooked bread as the oil keeps it very soft. Yields 22-25 depending on your size of Roti.

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