Butter rotis

 

  • 2 cups wheat flour 
  • 4 tbsp melted butter
  • 1/2 cup boiling water
  • pinch of salt 

  • Sift the flour. Add the melted butter. Pour the cup of boiling water into the flour.  Mix it with the flour using a fork or spoon. You will have a wet, lumpy mixture. Mixture would have cooled down a little. Knead into a soft dough. The dough will feel a little sticky but as you knead the dough will become silky smooth.

  • If the dough doesn't feel soft you can drizzle in a little more butter and keep on kneading. Heat a non-stick pan or thawa on the stove top on medium heat. You may need to adjust your heat if the pan gets too hot. 

  • Divide dough into 8 pieces. Roll each piece into a neat round ball. Flatten the dough with the palm of your hands. Roll the dough on a lightly floured surface. You can add more flour as you are rolling to prevent the dough from sticking. Roll out into a circle, about 20cm in diameter. Place the roti on the pan. Cook until it starts to bubble a little. Flip it over. Cook until the other side bubbles. Brush with butter and turn over again.

  • Brush the other side with butter and turn over. You will be flipping your roti over 3 times. Takes about a minute or less to cook the roti. To keep rotis soft place them in a container with paper towel at the bottom and more on top of the rotis




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