SOFT ROTI | How To Make Super Soft Handmade Roti.
Recipe Information
Soft Roti
Cultural Context
Soft Roti, a staple in Fijian cuisine, reflects the influence of Indian cooking brought by indentured laborers in the 19th century. Traditionally enjoyed with curries or stews, it symbolizes community and sharing. Today, it is a beloved bread across Fiji and beyond, often adapted to local tastes and ingredients.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier and provides good fats.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is lower in calories and dairy-free.
baking powder
🥗Healthier: baking soda
💰Cheaper: none
Baking soda can be used in place of baking powder.
Turn on the kettle to boil water.
In a bowl, add 2 cups of flour.
Add 20 grams (2 tablespoons) of soft butter to the flour.
Add 2 tablespoons of canola oil to the mixture.
Season with 1 teaspoon of salt.
Once the kettle is boiled, let it sit for a couple of minutes, then add 250 milliliters (1 cup) of hot water to the mixture.
Use a fork to combine the ingredients quickly as the dough is hot.
Remove the dough from the bowl and knead it for a couple of minutes until soft and combined.
Divide the dough into six equal pieces using a dough scraper.
Roll each piece into a ball and set aside.
Put a pan on medium-high heat to warm up.
Lightly dust the rolling surface with flour.
Press out the first dough ball into a small disc with your palm.
Dust the top of the dough and roll it out with a rolling pin until a couple millimeters thick.
Transfer the rolled roti to the hot pan without overlapping.
Cook until bubbles form, then flip and brush with melted butter.
Wait for more bubbles to form, then flip again until toasted brown spots appear on both sides.
Remove the roti and place it on a plate lined with a clean tea towel to keep warm.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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