Great served with stews, these roti are also delicious for breakfast with grated tomato, chilli and hard-boiled eggs. The dough needs to be rested overnight, so this recipe is made over 2 days.
Makes 8 Rotis
500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour, sifted, plus extra for dusting
20 g (¾ oz) dark brown sugar
1 teaspoon salt
200 g (7 oz) butter, melted and cooled, plus extra for greasing
oil spray for cooking
olive oil or clarified butter, for cooking
Put the flour, sugar and salt in a bowl and mix to combine. Slowly add 400 ml (14 fl oz) water until you have a soft but not too sticky dough.
Dust a work surface lightly with flour and knead the dough for 5 minutes, or until you have a smooth ball. Alternatively, you can mix the dough using an electric stand mixer with a dough hook for 2–3 minutes (do not overmix). Wrap the dough in plastic wrap and let it rest in the fridge for at least 2 hours.
Divide the dough into 8 equal-sized balls. Using your hands, spread some of the melted butter onto a work surface. Coat your palms with more melted butter and stretch the dough as thinly as possible into rectangles using both hands, then brush melted butter over the dough.
Fold the long edges of the stretched dough into the centre, then fold the shorter edges into the centre and you should have a small rectangular shape. Repeat this process at least 2–3 times. (You are trying to create layering as you would in puff pastry.) Repeat with each ball of dough.
Spray a baking tray with cooking oil. Put the dough balls on the tray, cover with plastic wrap and let the dough rest overnight in the fridge.
When ready to cook the roti, grease the work surface with extra melted butter. Stretch out each dough ball to approximately 20 cm (8 inches) in diameter on the greased surface.
Heat a frying pan with a lid to medium-low heat. Add 1 teaspoon of olive oil or clarified butter to the pan and add the stretched dough. Put the lid on the pan and cook until lightly golden, approximately 4–5 minutes each side.
These roti are best eaten on the day they are cooked, but can be made in advance and warmed just before serving.
Falafel for Breakfast: Modern Middle Eastern Recipes For Any Time Of The Day From Kepos Street Kitchen
by Michael Rantissi and Kristy Frawley
Design © Murdoch Books
Photography © Alan Benson
Murdoch Books 2015