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In a large bowl, combine the spelt flour, Celtic salt, cane sugar, and baking powder. Mix these dry ingredients thoroughly.

Gradually add the warm water to the dry ingredients, mixing until a sticky dough forms. Spelt flour requires more moisture, so a sticky consistency is desired.

Transfer the dough to a lightly floured surface and knead for 5 minutes until it becomes more elastic.

Lightly oil the dough and the inside of the bowl with macadamia nut oil. Cover the bowl and let the dough rest for 30 minutes.

After resting, divide the dough into 6 equal balls.

Lightly flour your work surface. Take one dough ball and roll it out as thinly as possible into a round shape.

Generously baste the entire surface of the rolled-out dough with melted unsalted butter.

Make a cut halfway into the buttered dough, starting from the edge and going towards the center.

Starting from one side of the cut, roll the dough towards you, creating a cone shape.

Pick up the dough cone. Fold the larger end of the cone into itself, then place that folded side down onto your board.

Using your thumb, push the top thinner piece of the dough cone down to the bottom of the dough ball. This creates a round, swirled dough ball.

Place the formed dough balls on a plate and allow them to rest for another 10 minutes. Repeat steps 6-11 for the remaining dough balls.

After the second rest, flour your work surface again. Take one rested dough ball and roll it out into a flat roti.

Heat a pan (such as a stainless steel pan) over medium heat and add a generous amount of butter to the hot pan.

Place each rolled roti into the hot buttered pan. Cook for a couple of minutes on each side, flipping every few minutes and generously basting each side with more melted butter until golden brown.

Once golden brown, remove the roti from the pan and place it on a cooling rack or plate. Repeat steps 13-15 for the remaining roti.

Allow the cooked roti to cool for about a minute. Then, squeeze and clap each roti in your hands to create the desired flakiness.


In a large bowl, combine the spelt flour, Celtic salt, cane sugar, and baking powder. Mix these dry ingredients thoroughly.

Gradually add the warm water to the dry ingredients, mixing until a sticky dough forms. Spelt flour requires more moisture, so a sticky consistency is desired.

Transfer the dough to a lightly floured surface and knead for 5 minutes until it becomes more elastic.

Lightly oil the dough and the inside of the bowl with macadamia nut oil. Cover the bowl and let the dough rest for 30 minutes.

After resting, divide the dough into 6 equal balls.

Lightly flour your work surface. Take one dough ball and roll it out as thinly as possible into a round shape.

Generously baste the entire surface of the rolled-out dough with melted unsalted butter.

Make a cut halfway into the buttered dough, starting from the edge and going towards the center.

Starting from one side of the cut, roll the dough towards you, creating a cone shape.

Pick up the dough cone. Fold the larger end of the cone into itself, then place that folded side down onto your board.

Using your thumb, push the top thinner piece of the dough cone down to the bottom of the dough ball. This creates a round, swirled dough ball.

Place the formed dough balls on a plate and allow them to rest for another 10 minutes. Repeat steps 6-11 for the remaining dough balls.

After the second rest, flour your work surface again. Take one rested dough ball and roll it out into a flat roti.

Heat a pan (such as a stainless steel pan) over medium heat and add a generous amount of butter to the hot pan.

Place each rolled roti into the hot buttered pan. Cook for a couple of minutes on each side, flipping every few minutes and generously basting each side with more melted butter until golden brown.

Once golden brown, remove the roti from the pan and place it on a cooling rack or plate. Repeat steps 13-15 for the remaining roti.

Allow the cooked roti to cool for about a minute. Then, squeeze and clap each roti in your hands to create the desired flakiness.
