SADA ROTI Masterclass

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while water is a cost-saving option.

Start with all-purpose flour, using either Kata or Country Pride brand.

Add 2 teaspoons of baking powder to the flour and mix to combine.

Add lukewarm water a little at a time to the flour mixture, approximately 1 and 1/2 cups total, adjusting based on the flour brand and climate.

Knead the dough by pressing and turning for about 8 minutes until it feels smooth and not sticky.

If the dough is too sticky, add a little dry flour and continue kneading.

Once kneaded, let the dough rest for about 8 minutes.

Divide the dough into 4 to 6 balls (D balls).

Cover the dough balls and let them rest for another 8 minutes to relax the gluten.

Lightly flour your surface and roll out the first dough ball to your desired thickness.

Let the rolled-out dough rest for a few seconds before transferring it to a warm towel.

Place the roti onto the towel and allow small bubbles to form, flipping it after about 6 seconds.

Cook each side of the roti for about 2 minutes on a warm surface, tilting the towel upwards to push the roti over the flame for puffing.

If you prefer, microwave the roti for about 25 seconds to help it puff up.

Continue making the rest of the rotis, which can be stored in the fridge for up to 2 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens