Ingredients:
300 – 340g Flour
1/2 tsp Salt
3 tbsp Vegetable Oil
1 Cup Water (warm)
Makes 7/8 Rotis
Special Equipment:
Non-stick Tawa Pan
Recipe Steps:
- Knead flour, salt, vegetable oil and water into a dough. Let the dough rest for 20-30 minutes in a bowl covered with a damp tea towel.
- Divide the dough up into balls that comfortably fit into the palm of your hand (approximately 7 balls).
- Coat the flour balls in flour and dust your rolling pin with flour too.
- Roll dough balls out into circles or square shapes and brush vegetable oil then fold (click here to see the video of this folding method). Repeat with all balls.
- Do not unfold the roti after folding, just roll it out again ready for cooking.
- Heat up your flat non stick pan (a tawa pan or a crepe pan is ideal for this) using a hot heat setting and then turn it down to a medium heat once you start cooking.
- Place the rolled out roti on the pan & cook on one side for approximately 15-20 seconds. You want to see rising air bubbles before turning the roti over (see picture below).
The first roti is always the worst – it does get better.
- Turn the roti over to cook the other side, then brush with oil and turn over a few more times.
- Finally, take the cooked roti off the fire & fold and snap to bring out the scrumptious flakes (see our Mauritian Roti video for fold and snap technique).
There you have it; beautifully flakey Mauritian Roti.
Enjoy!
