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Rotis are often associated with a time-consuming process and for being quite fatty. These are easy to make and don’t require lots of fat.

Serving size
 Makes 8 rotis
 1 cup (250 ml) cake flour
 1 cup (250 ml) wholewheat flour
 2 tbsp (30 ml) sunflower oil
 ½ tsp (2,5 ml) salt
 1 tsp (5 ml) ground cumin (optional)
 1 cup (250 ml) boiling water
 2 tsp (10 ml) sunflower oil for frying

1. Place flours in a large mixing bowl. Rub the 2 tbsp of oil, salt and cumin into the flour with your fingertips until it looks like breadcrumbs.
2. Mix water into the flour mixture and knead to form a soft dough.
3. Divide dough into 8 balls and roll each ball out into a circle.
4. Fold the circle in half and half again and roll into a circle again. Repeat with all the balls and cover with a clean tea towel until ready to fry. For a perfect circle, cut roti with the lid of a small pot.
5. Heat a thin layer of oil over medium heat in a frying pan. Fry roti on one side until it puffs up. Turn over and fry on the other side until lightly golden brown.
6. Serve as a starch with any meat dish of your choice. This is delicious with curries or as a wrap.


This recipe is in Cooking from the heart 1. Download PDF recipe book here.

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