These Rotis will never crack or break when folded or removed from the fridge.
Made By:Pamela Moodley Padayachee
Inspired by: Pranitha Moodley
4 Cups Flour ( Sifted )
6 Tblspoon Oil + 6 tblspn Oil for later
1⁄2 teaspoon salt
750ml of boiling water
Add salt to Flour, mix well. add oil and mix into flour with fingertips. 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. add the balance of the oil and oil your hands as well and knead for about 3-4 minutes more.
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.