Spiral Roti Flatbread

Ingredients

• 2 cup Plain flour
• 0.25 tsp Salt (Plus additional salt to finish, to taste.)
• 0.5 cup Hot water
• 0.25 cup Room-temperature water
• 75 g Melted butter (For brushing over the dough sheets; recipe also says to use additional melted butter for cooking and brushing, without specifying an amount.)
• 1 tbsp Oil (For cooking the roti.)
• 1 tbsp Melted butter (For cooking the roti.)
• Additional butter (Optional; brush over the surface while cooking, amount unspecified.)
• Additional salt (To finish, to taste.)
• Plain flour (For dusting the work surface; amount unspecified.)

Steps

1. 1

   In a mixing bowl, combine the plain flour and 1/4 teaspoon salt.

2. 2

   Add the hot water and mix with a spatula. Add the room-temperature water and mix again.

3. 3

   Bring the dough together by hand and knead for a couple of minutes, until it forms a shaggy ball. Cover and rest for 15 minutes.

4. 4

   Knead the dough again for 3 minutes, until smoother. Cover and rest for another 15 minutes.

5. 5

   Knead the dough a final time for 2–3 minutes, until smooth.

6. 6

   Divide the dough into six portions of about 75 g each. Shape them into balls and rest for 5–10 minutes.

7. 7

   Lightly flour the work surface. Flatten one dough ball with your palm, then roll it out very thinly, until you can see your hand through the dough. Repeat with the remaining balls.

8. 8

   Brush each dough sheet generously with melted butter, covering the surface.

9. 9

   Roll each buttered sheet into a long log.

10. 10

    Coil each log into a spiral, tuck the end underneath, and press the coil flat with your palm.

11. 11

    Let the coils rest while you shape the remaining dough balls.

12. 12

    Roll each coil from the middle outward until it is about 2–3 mm thick.

13. 13

    Heat 1 tablespoon oil and 1 tablespoon melted butter in a pan over medium heat.

14. 14

    Add a roti and cook until golden brown, turning as needed. Repeat with the remaining rotis, adding oil and butter to the pan as needed; the source does not specify how often or how much.

15. 15

    If desired, brush additional butter over the roti while it cooks.

16. 16

    Season with additional salt to taste.

17. 17

    Remove each roti from the pan and place it on paper towel to absorb excess oil.

18. 18

    To freeze uncooked rotis, stack them between sheets of baking paper after rolling them out. Cook them straight from frozen in the pan without defrosting.

Notes

The recipe says the roti freezes well and can be cooked directly from frozen. Flour for dusting, and extra butter and salt for finishing, are not quantified. The description does not specify a cooking time per roti or whether to add fresh oil and butter for every roti.

Nutrition per serving

• flatbread
• bread
• side
• vegetarian
• pan-fried
• freezer-friendly