How to make flaky roti!

Flaky Roti Recipe


Growing up, every Tuesday, it was my job to cook something Indian. And it had to be something I was taught on the weekend. My mum (bless) was worried that I would grow up not knowing how to cook any traditional Indian recipes. As a bratty, (my words) precocious, (her words) teenager, I hated it. In fact, most of the time I tried to sabotage my efforts so I’d never have to do it again!

Let’s just say that didn’t work. Fast forward ten years, and I have quite the repertoire of recipes under my belt, all thanks to my mum—but today—I’m showing y’all how to make a flaky Roti recipe I saw in Feast Magazine a while ago. Enjoy! MC

[the food]Flaky Roti Recipe [/the food]

You’ll need:

1½ cups of Plain Flour

1 teaspoon of salt

Luke warm water

Melted butter, oil or ghee.

Flour for dusting bench top or board

Frying pan – on medium heat

Spatuala to flip your rotis

(Makes 4 rotis)

[the food] Flaky Roti Recipe: Making Your Roti Dough  [/the food]

  1. Slowly add water to flour until it forms a ball.
  2. Knead for 2 minutes until the dough is elastic.
  3. Cover with cling wrap and rest for ½ hour.


[the food] Cooking your Roti[/the food]

  1. Lightly dust bench top or board with flour.
  2. Roll each ball with rolling pin into a circle and brush with butter or oil.
  3. Fold the circle in half and brush with butter or oil.
  4. Fold the half in to a ¼ and roll with rolling pin out into a triangle.
  5. Brush with butter or oil, get the triangle point and roll into a long log. Then roll into a snail ball.
  6. Roll with rolling pin into a circle.
  7. Pick up the circle and place in frying pan, when you see the botton side lightly browning flip over to the otherside.
  8. Brush the brown side with melted oil, wait for the other side to lightly brown and flip over again and brush with oil.
  9. Flip over again and ensure both sides are golden brown.

[the food] Flaky Roti[/the food]

Delicious, flaky Malaysian roti!



Art direction, styling and photography by MsCritique

Recipe Credit: Feast magazine