2 cups/500ml cake wheat flour sifted
4 tbsp melted butter plus extra for brushing the rotis
1 cup/250ml boiling water
pinch of salt optional
Sift the flour. Add the melted butter/ Pour the cup of boiling water into the flour. Mix it into the flour using a fork or spoon. You will have a wet, lumpy mixture. Mixture would have cooled down a little. Knead into a soft dough. The dough will feel a little sticky but as you knead the dough will become silky smooth. If the dough doesn’t feel soft you can drizzle in a little more butter and keep kneading. Heat a non-stick pan or thawa on the stovetop on medium heat. You may need to adjust your heat if the pan gets too hot. Divide dough into 8 pieces. Roll each piece into a neat round ball. Flatten the dough with the palm of your hands. Roll the dough on a lightly floured surface. You can add more flour as you are rolling to prevent the dough from sticking. Roll out into a circle, about 20cm in diameter. Place the roti on the pan. Cook until it starts to bubble a little. Flip it over. Cook until the other side bubbles. Brush with butter and turn over again. Brush the other side with butter and turn over. You will be flipping your roti over 3 times. Takes about a minute or less to cook the roti. To keep rotis soft place them in a container with paper towel at the bottom and more on top of the rotis.
Depending on the altitude and weather you may require less or more water. If you have added all the water and the dough is far too sticky add a little more flour immediately and knead. As you make rotis a few times you will get a feel for what the dough should look like and therefore it will be easier to judge the amount of water required. Roti making is tricky at first but it gets better with practice