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About this recipe:
A tasty accompaniment to any West Indies curry! Ok, now, let's go back to nature. This tasty extra can be used instead of spoons and forks by tearing off pieces to lift up your curry which can be eaten from banana leaves. No dirty dishes!
225g self-raising flour
110g salted butter, melted
30 min › Cook:
20 min › Extra time:
1 hr rising › Ready in:
1 hr 50 min
Mix enough water with the flour to make a stiff firm dough.
On a floured worktop press and knead for 5 - 7 minutes.
Break into 6 same-size balls.
Roll out in rounds as thin as possible. Keep floured to avoid sticking.
Whilst rolled out flat, lightly brush the surface with melted butter.
Fold to middle and make into a loose ball again, do this 6 times.
Leave covered with damp cloth for approx 35 minutes.
Using a good floured surface roll out to rounds again.
Place into appropriate sized cast iron frying pan over medium to hot heat.
When bubbles appear on surface turn over, and using a pastry brush, brush butter onto surface, turn again, brush other side.
Allow approx 1 minute per side.
When cooked, place onto thick kitchen foil and while still hot turn in half and clap 5 or 6 times from opposite corners to get rid of air pockets.
The roti will stay hot in foil without spoiling for about 30 minutes.
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