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240g Cake flour

40ml Oil

50 g Margarine

20 g Self raising flour

Pinch Baking powder

180 ml Boiling water


1. Mix the flour and salt. Add 75 ml sunflower oil and beat with the hand blender until

the mixture resembles fine crumbs.

2. Stir in 750 – 800 ml boiling water with a wooden spoon. Once mixed, used your

hands to shape the dough in a ball. Turn out into a lightly floured surface and knead

for about 5 minutes, until the dough is soft and pliable. Cover with clingfilm and set

aside to rest for about half an hour.

3. Roll out the dough into a long rope shape and cut into 17 individuals pieces. Roll

each piece into a ball.

4. Roll one of the balls into a thin oblong shape. Put 250 ml of the butter into a bowl and

use a palette knife to spread a thin layer of soft butter over the surface of the dough.

5. Mix the self-raising flour and the baking powder and place in a flour dredger. Sprinkle

a thin layer of flour over the butter.

6. Starting at one of the bottom corners of the dough, twist the dough around to make a

thin rope shape.

7. Twist the rope shape around in a spiral to form a round shape. Repeat with each ball

of rope.

8. Roll out each spiral roll onto a lightly floured surface to form a flat disc. If you want a

perfectly round shape, use a bowl or a pot lid to press a circle out of rolled out dough.

9. Heat the remaining oil and butter until the butter has melted. Heat a heavy – based

pan over a medium heat on the stove. Once hot, add one of the rotis. Cook until you

see bubbles starting to form on the surface. Turn the roti over and brush with the oil

mixture. Turn it again and brush the other side. Once both sides of the roti


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