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Growing up I always remember my Mom and Grandma making their own roti’s. Yes, it takes longer to make than just frying the store bought ones, but the taste cannot be compared. These roti’s are light and flakey, the perfect side to any curry dish. We often had roti and curry growing up, and I learnt to make them from watching and helping my Mom. I remember waiting for her to finish frying the first roti as she always shared it with me straight out of the pan. This became a sort of tradition, and it’s something that I do with Phoenix whenever I make roti’s. I’m not sure what makes that first one taste better than the rest, but I’m sure it has something to do with this little tradition – it’s like we belong to a secret roti tasting tribe… Joshua is still too young to join in this tasting tradition with us, but there’s no doubt he loves eating roti’s as much as Phoenix does!

Ingredients:
4 cups Cake Flour
2 cups Warm Water
4 tbsps Olive Oil
1 tsp Salt
Vegan Butter
Flour for rolling

Method:

In a bowl, add the flour, salt and oil. 

Slowly stir in the water until a dough forms. 

Knead the dough with your hands. (You can add more flour if it’s too sticky or more water if it’s too stiff).

Once kneaded, the dough needs to be soft and stretchy, but not sticky.

On a floured surface, roll out the dough to about 5mm thick.

Once rolled out, spread butter over the dough. 

Cut the dough into 4 pieces lengthwise. 

Roll the dough into a roll, pulling and stretching it as you go alone.  

Wrap the rolls of dough up and let it rest in the fridge. 

Once ready to fry, cut a roll of dough into 4 pieces.  

Roll each piece out into a circle, and fry in a heavy based pan.  

Once it starts flaking, add butter and flip it over.

Immediately add butter to the other side, and then flip it again.

Keep flipping the roti until it is golden and flakey. 

Once done, scrunch it up and serve.

– Cath