Cape Malay Roti

A traditional, flaky, and layered Cape Malay flatbread.

Serves 12 · Metric units · Prep 1 h 20 min · Cook 20 min

Ingredients

• cake flour1 kg
• salt10 ml
• cold water675 ml
• soft butter or margarine200 g
• sunflower oil60 ml
• extra flour for dusting0

Method

1. Combine flour and salt in a bowl and mix well.
2. Pour in some cold water (not all) and mix using your hand. Add the rest of the water little by little, mixing into a soft dough. Add more water if the dough is too hard to knead.
3. Let dough rest for 30 minutes. — 30 min
4. On a lightly floured surface, roll out the entire dough into a huge circle. Sprinkle some flour on the circle and lift the edges and entire dough to make sure it is not sticking to the counter.
5. Smear butter all over the rolled dough and sprinkle some flour.
6. Roll over into a long thick rope.
7. Pour oil over the dough and rub all over the rope. Stretch the dough as you are rubbing the oil over the outside. Continue stretching the rope.
8. Leave to rest for 10 to 15 minutes to make it easier to handle. — 12 min
9. Pull off pieces of the dough and gently stretch to make individual ropes of dough. Roll up both ends of the individual ropes, one side clockwise and the other counter-clockwise. Fold one half flat on top of the other. Make sure that it is about 20. Don’t roll the dough too much in order to get the flaky roti.
10. Pat the top of the dough with oil and allow to stand for 20 minutes, making sure it is covered with cling film. — 20 min
11. Roll out the balls to make a circle about 20 cm (8 in) in diameter.
12. Place in a heated heavy duty pan.
13. Fry both sides, flipping them occasionally.
14. Remove from the pan and pat the roti between your palms to fluff.