Ingredients:
5 Cups Flour
Hot water - just boiled
Oil (vegetable, canola, olive, or any)
Butter (for pan)
Equipment:
Roti tawa or crêpe pan.
Directions:
Add flour to a large bowl.
Pour in the hot water in small increments and mix until stiff.
Add oil to hands (around 1/4 cup) and knead until a dough-like consistency is made.
Roll dough into two logs about the diameter of a plum. Section logs into 3-4cm sections and rolls those sections into balls. Form balls into small disc-shaped pieces of dough.
Dip the dough disc in flour and roll with a rolling pin into thin, even circles making sure to flip it every second or third roll.
Butter the roti tawa lightly and place your rolled circle of roti on the pan.
Keep the heat on high, and make sure to continuously spin it. After a few seconds, flip the roti. It should have a light, golden-brown color. Continue to spin and after another few seconds, flip it again. Flip once or twice more. The roti should be soft and flexible with some bubbling in the dough.
Continue this process until all rotis are made.
Notes:
Measurements are mainly done by eye, and you should be relying on how the dough feels as it is kneaded. A good dough bubbles slightly as it cooks.
If the dough feels too sticky, feel free to add a little bit more flour to reach the right consistency. Adversely, add more hot water if it is too dry. Keep in mind that too much water may ruin your dough.
Spinning the roti ensures it has that soft, flexible texture, so make sure to keep turning it as it cooks.
For a lightly flavored roti, mix in garlic or salt or another flavor to the butter.
To keep roti warm before serving, wrap your stack in a towel.
Makes around 20 small roti.