Spiral Roti Flatbread

• porsjoner: 75g portions
• total tid: 45 minutes

Ingredienser

2 cups plain flour

1/4 tsp salt

1/2 cup hot water

1/4 cup room temperature water

75g melted butter

Fremgangsmåte

Combine flour and salt in a mixing bowl.

Add hot water and combine with a spatula. Then add remaining water and do the same.

Continue bringing the dough together with your hand and knead for a couple of minutes until it forms into a shaggy ball. Rest covered for 15 minutes.

Knead dough for a second time for 3 minutes until it's smoother. Rest covered for another 15 minutes.

Knead dough for a final time for 2-3 minutes. Your dough should be smooth now.

Divide the dough into 6x 75g portions, form into balls and rest for 5 to 10 minutes.

Flour your work surface, flatten dough ball with your palm, then roll with a rolling pin until it's thin enough to see your hand through the dough.

Brush a liberal amount of melted butter covering the entire dough sheet.

Roll dough sheet into long logs.

Coil into a circular snail shape, tuck the end under and flatten with your palm.

Let the coiled dough rest while you repeat the process with the remaining dough balls.

Use rolling pin to roll each coiled dough until roughly 2-3mm thickness roti.

Heat 1 tbsp of oil with 1 tbsp of melted butter in a pan on medium heat and cook each roti until golden brown.

I like to brush more butter on the surface as I'm cooking the roti, but you can hold back if you prefer making a slightly healthier version.

Season with additional salt to finish.

Remove and place on paper towel to soak up excess oil.

That @delbocia unsalted butter 👌

PS This roti freezes very well. After you've rolled them out, just stack them between baking paper and chuck them in the freezer. They can go straight from freezer to pan, no defrosting required.