Cape Malay Rotis
Cape Malay Rotis
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 to 1 1/4 cups boiling water
For the Herb Butter
- 100 grams unsalted butter, softened to room temperature
- 1/4 cup fresh flat-leaf parsley, very finely chopped
Additional for Cooking
- as needed vegetable oil, for brushing while cooking
Instructions
- 1
In a large mixing bowl, combine the 3 cups of all-purpose flour and 1 teaspoon of salt. Add the 2 tablespoons of vegetable oil to the dry ingredients. Pour in 1 to 1 1/4 cups of boiling water. Mix the ingredients with a spatula or spoon until a shaggy dough forms.
⏱️ 5 min
- 2
Transfer the dough to a clean work surface and knead it for 5-7 minutes until it becomes smooth and elastic. Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Place the dough balls on a tray or plate, cover them tightly with cling film, and let them rest at room temperature for 30 minutes.
⏱️ 15 min
- 3
In a separate small bowl, combine the 100 grams of unsalted butter, softened to room temperature, with the 1/4 cup of very finely chopped fresh flat-leaf parsley. Mix thoroughly until the parsley is evenly incorporated into the butter.
⏱️ 5 min
- 4
Lightly flour a clean work surface. Take one rested dough ball and roll it out into a thin rectangular shape, approximately 30-40 cm (12-16 inches) long and 10-15 cm (4-6 inches) wide. Spread a thin, even layer of the prepared herb butter over the entire surface of the rolled-out dough rectangle.
⏱️ 10 min
- 5
Fold one long edge of the dough towards the center, then fold the other long edge over the first fold, creating a long, narrow strip with three layers. Starting from one end, tightly roll this strip into a spiral shape. Tuck the loose end of the spiral underneath the rolled dough to secure it. Repeat this process for all remaining dough portions.
⏱️ 15 min
- 6
Place the shaped dough spirals back on the tray, cover tightly with cling film, and let them rest for another 30 minutes.
⏱️ 5 min
- 7
After the second resting period, take one dough spiral and gently flatten it with your palm. On a lightly floured surface, roll it out into a flat, round roti, aiming for approximately 15-20 cm (6-8 inches) in diameter.
⏱️ 8 min
- 8
Heat a non-stick pan or griddle over medium-high heat. Place one rolled-out roti in the hot pan. Cook for about 2-3 minutes per side, or until golden brown spots appear and the roti puffs up. While cooking, lightly brush both sides of the roti with vegetable oil. Once cooked, remove the roti from the pan and immediately clap it between your hands a few times to fluff up the layers. Repeat the cooking and clapping process for all remaining rotis.
⏱️ 16 min
- 9
Serve the Cape Malay Rotis immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cape Malay Rotis
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 to 1 1/4 cups boiling water
For the Herb Butter
- 100 grams unsalted butter, softened to room temperature
- 1/4 cup fresh flat-leaf parsley, very finely chopped
Additional for Cooking
- as needed vegetable oil, for brushing while cooking
Instructions
- 1
In a large mixing bowl, combine the 3 cups of all-purpose flour and 1 teaspoon of salt. Add the 2 tablespoons of vegetable oil to the dry ingredients. Pour in 1 to 1 1/4 cups of boiling water. Mix the ingredients with a spatula or spoon until a shaggy dough forms.
⏱️ 5 min - 2
Transfer the dough to a clean work surface and knead it for 5-7 minutes until it becomes smooth and elastic. Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Place the dough balls on a tray or plate, cover them tightly with cling film, and let them rest at room temperature for 30 minutes.
⏱️ 15 min - 3
In a separate small bowl, combine the 100 grams of unsalted butter, softened to room temperature, with the 1/4 cup of very finely chopped fresh flat-leaf parsley. Mix thoroughly until the parsley is evenly incorporated into the butter.
⏱️ 5 min - 4
Lightly flour a clean work surface. Take one rested dough ball and roll it out into a thin rectangular shape, approximately 30-40 cm (12-16 inches) long and 10-15 cm (4-6 inches) wide. Spread a thin, even layer of the prepared herb butter over the entire surface of the rolled-out dough rectangle.
⏱️ 10 min - 5
Fold one long edge of the dough towards the center, then fold the other long edge over the first fold, creating a long, narrow strip with three layers. Starting from one end, tightly roll this strip into a spiral shape. Tuck the loose end of the spiral underneath the rolled dough to secure it. Repeat this process for all remaining dough portions.
⏱️ 15 min - 6
Place the shaped dough spirals back on the tray, cover tightly with cling film, and let them rest for another 30 minutes.
⏱️ 5 min - 7
After the second resting period, take one dough spiral and gently flatten it with your palm. On a lightly floured surface, roll it out into a flat, round roti, aiming for approximately 15-20 cm (6-8 inches) in diameter.
⏱️ 8 min - 8
Heat a non-stick pan or griddle over medium-high heat. Place one rolled-out roti in the hot pan. Cook for about 2-3 minutes per side, or until golden brown spots appear and the roti puffs up. While cooking, lightly brush both sides of the roti with vegetable oil. Once cooked, remove the roti from the pan and immediately clap it between your hands a few times to fluff up the layers. Repeat the cooking and clapping process for all remaining rotis.
⏱️ 16 min - 9
Serve the Cape Malay Rotis immediately.
⏱️ 1 min