Malay Rotis

Preparation info

  • Makes

    8–10

    • Difficulty

      Easy

Appears in

The Cape Malay Illustrated Cookbook

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

  • About

These are lighter and softer in texture than Indian rotis, and are also richer in flavour because they are made with butter.

Ingredients

  • 750 ml cake flour
  • 100 ml self-raising flour
  • 7 ml

Method

Combine cake flour, self-raising flour and salt in a mixing bowl. Add oil, rubbing it into flour to form a crumbly mixture. Add water and mix to a soft dough. Knead, adding extra flour if necessary to make an even-textured, pliable dough. Leave to rest for 30 minutes, covered.