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Shaheema Khan's easy roti recipe is a straightforward guide to making soft, flaky flatbreads. The dough is enriched with butter and oil, creating layers that puff up beautifully when fried. The process includes sifting flour, resting the dough, layering with butter and oil, and frying until golden and puffy. The final step of 'clapping' the roti adds a unique touch, ensuring the layers loosen perfectly.
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Sift the flour into a mixing bowl. Add the salt and sugar. Gradually mix in the lukewarm water until a soft dough forms.
Let the dough mixture rest in the bowl for at least 10 to 15 minutes before rolling.
Divide the dough into about 15 balls. Roll each one out and brush with a mixture of soft butter and oil.
Roll the dough back up like a swiss roll and set aside for a short while.
Roll the shapes out again into flat discs.
Heat a pan with a little oil and fry each roti for a maximum of 5 minutes until golden and puffy.
Once done, clap the roti with your hands to loosen the flaky layers.
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For extra flaky layers, ensure the butter and oil mixture is evenly brushed on the rolled-out dough.
Use lukewarm water for the dough to ensure it forms smoothly and is easy to work with.
Can I use regular flour instead of cake flour?
Yes, you can use regular flour, but the texture might be slightly different. Cake flour helps create a softer dough.
How do I prevent the roti from sticking to the pan?
Ensure the pan is well-heated and lightly greased with oil before frying each roti.
Can I store leftover roti?
Yes, store them in an airtight container and reheat on a pan or microwave before serving.
What is the purpose of clapping the roti?
Clapping helps loosen the flaky layers, making the roti softer and more textured.
Can I use ghee instead of butter?
Yes, ghee can be used for a richer flavor and authentic touch.
