South African Durban Roti
Soft, butter-brushed flatbreads made using a traditional hot water dough method.
This traditional South African Durban roti recipe uses boiling water to create an incredibly soft, pliable dough. Cooked on a hot tawa pan and brushed with melted butter or ghee, these golden, soft flatbreads are the ultimate vessel for dipping into rich curries.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the Hot Water Dough
In a large mixing bowl, combine 4 cups cake flour and 1 tsp salt. Add 2 tbsp of oil, butter, or ghee and rub through the flour with your fingertips until combined.
- 2
Gradually add approximately 1½ cups of boiling water, stirring with a wooden spoon first to avoid burning your hands, then knead into a smooth, soft dough. Cover and let rest for 15 minutes.
- 3
Roll and Cook
Divide the rested dough into 8 to 10 equal balls. On a lightly floured surface, roll each ball out into a thin, even circle.
The rest of this recipe
There’s 2 more ingredients and 3 more steps to go.
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Mum’s note
Using boiling water is the absolute secret to achieving soft, non-rubbery rotis that stay pliable even after cooling down.
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