Cariema Isaacss Cape Malay Roti Recipes

CARIEMA ISAACS'S CAPE MALAY ROTI

Steps:

• Preparing the ghee
• Place the butter in a bowl and melt in the microwave. Once melted, stir in the oil and then set aside.
• Preparing the dough
• Step 1
• Place the flours, salt, butter and warm water into a mixing bowl and use the handle or back of a wooden spoon to mix the ingredients together.
• The flour will cool the water and make it easier for you to work with using your hands to mix and knead the dough.
• You should have a very sticky dough. In fact, it is ideal to have the dough moist because you can always add additional flour to get it to the consistency that you require.
• Knead the dough to form a fairly soft and pliable texture.
• Use a pastry brush to grease a bowl with the ghee before placing the warm dough in the bowl.
• Cover this with plastic wrap and set aside for at least 20-30 minutes.
• Step 2
• Turn the dough out onto a well-floured surface and roll it to resemble a thick log (4-5 cm thick should do). Use a sharp knife to cut the dough into 6-8 even portions.
• In the meantime, rub a little oil onto your hands. Take the dough balls and very lightly coat them with ghee, using your hands. This assists with keeping the dough balls moist.
• Step 3
• Use a rolling pin and roll out one of the dough balls into a thin circle. Try and get the layer of dough rolled out as thinly as possible.
• Dip the pastry brush into the ghee and spread it generously over the flat layer of dough.
• Step 4
• Take the one end of the dough and roll it up to form a thin rope.
• Simply take the ends of the dough rope and ever so gently lift and tap it on the surface you are working on. Stretch it a little as you are tapping it against the work surface, thus making it more pliable.
• Lay the dough rope back onto the working surface.
• Step 5
• We're getting ready now to form the S-shape of the roti. Roll up the ends of the dough rope, one side clockwise and the other anticlockwise. Once they meet to form the 'S', fold one-half of the 'S' (either top or bottom) flat on top of the other.
• T he dough should now resemble a moist and round spiralling disc. Place this on a glass plate and repeat with the rest of the dough balls, using the same method as before.
• Cover the raw roti balls with plastic wrap and refrigerate for about 1 hour before frying.
• Step 6
• Heat a pan or roti skillet over high to medium heat and brush the surface with ghee.
• Roll out the roti discs to about 20 cm in diameter or to the size of a smallish dinner plate.
• Place the roti in the pan and brush lightly with ghee, then flip it over after 2-3 minutes. Repeat this step once or twice or until the roti is golden and partially crispy. Remember to brush lightly with ghee every time you flip the roti.
• Step 7
• Remove from the pan and lay the roti on a flat surface. Bring the edges together with your palms like you're gently scrunching or wrinkling the roti to fluff it up.
• Place on a serving plate and serve with hot curry.