Roti Wraps (Oil Roti)

[adapted from Tastes Like Home by Cynthia Nelson]


5 cups plain flour
1½ tsp baking powder
¼ tsp salt
1 tsp caster sugar
1½ tbs oil plus more oil for brushing and cooking rotis
about 2 cups of water


pastry brush
rolling pin
tawah or large cast iron frying pan / crepe pan


Combine flour, baking powder, salt, sugar, oil and gradually add water.
Knead the dough for couple of minutes. Brush it with oil and leave aside for 30 minutes covered with tea towel.
Divide dough into 8-10 balls. Roll one out with rolling pin, brush with oil, make cut from the centre of the circle to the edge and fold the dough around the centre. It will create pyramid shape. Push inside sharp top and insert the loose end of the dough into the bottom where all layers are visible. Place dough on floured tray. Repeat the same with other balls. Cover it and let it rest for another 30 minutes.
Heat the tawah or frying pan.
Roll out dough pieces one by one, and place on the tawah oiling each side before cooking.
When first side is ready turn and fry other side, remove from tawah, fold in 4 and leave aside.
Continue the same with rest of the dough pieces.

Serve with “Egg Curry”, “Chicken Potato Curry” or any other curry.

Make 8-10 rotis.

* Recipe originally from Tastes Like Home. Please visit Cynthia website for demonstration slide show how to make roti.

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