CREDITS

Made By: Pamela Moodley Padayachee
Inspired by: Pranitha Moodley

INGREDIENTS

These Rotis will never crack or break when folded or removed from the fridge.
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

INFO & TIPS

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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