Method
Make the dough
Mix the flour and salt together, add the oil, then pour in the warm water gradually while kneading. Work into a soft, smooth dough — slightly softer than dumpling dough, not sticky.
Cover with cling film or a damp cloth and rest for 30 minutes. This relaxes the gluten and makes the dough much easier to roll out.
Roll
Divide the dough into 6–8 equal pieces. Dust the surface lightly with flour and roll each piece into a 2–3mm thin circle. The thinner, the better — this is what allows it to puff.
Cook
Heat a dry pan (no oil) until very hot — you should feel strong heat when you hold your hand above the surface.
Place the roti in the pan. When the surface starts to bubble and the edges begin to colour, flip it. After a few seconds the whole roti will puff up like a balloon. Flip once more, and remove when both sides have light char spots.
Each roti takes about 1–2 minutes total.
Brush with butter straight away while hot.
Key Tips
- The pan must be very hot — not enough heat and the roti won't puff, it will just go stiff and flat
- Keep the dough soft — stiff dough won't roll thin enough and won't puff
- Don't skip the 30-minute rest — the gluten needs to relax before rolling
- No oil in the pan — oil turns it into a fried pancake; dry heat is what creates the steam pocket
Serving Suggestions
- Japanese or Indian curry
- Dipping sauces (garlic yoghurt, peanut sauce)
- Wrap with vegetables or grilled chicken
- Straight with butter or honey