Alina CuccinaAlina Cuccina
Flaky Roti Flatbreads

Flaky Roti Flatbreads

~20 minutes + resting

A convenient batch prep: make them, freeze them, and fry them quickly before serving. The flatbreads come out thin, soft and layered.

Ingredients

8 servings
Wheat flour(strong, 11–13% protein)500 g
Salt2.5 tsp
Sugar1.5 tbsp
Water(warm)330 ml
Vegetable oil(for brushing)2 tbsp
Corn starch3 tbsp

Instructions

Mixing

Mix the flour, salt and sugar, pour in the water and work to a soft, elastic dough.

Step 1
Step 1

First rest

Divide into 8–9 pieces, brush with oil, cover and leave for 10–15 minutes.

Step 1

Layering

1

Oil the work surface — it makes the dough easier to handle. Stretch each piece as thinly as you can (I used a rolling pin), brush with oil and dust with a little starch (~1 tsp.).

Step 1
2

Fold it (edges to the centre → in half), roll it into a log and then coil it into a spiral.

Step 2
Step 2
Step 2

Second rest

Leave the coils for 5–10 minutes.

Shaping and frying

1

Carefully roll and flatten each coil into a flatbread.

Step 1
2

Layer parchment between the flatbreads.

Step 2
3

If you are cooking them straight away, fry in a dry pan over medium heat for 2–3 minutes per side until golden spots appear.

Step 3
Step 3
Step 3
Storage and reheating
Freeze the raw flatbreads with parchment between them
Cook them straight from frozen in a dry pan with no oil

~5–6 minutes until golden

💡About the flour and dough
Strong flour: 11–13% protein on the packet

10% or below is weak flour

If the flour is weak, give it a longer rest

20–30 minutes instead of 10–15, knead slightly longer and stretch slowly

Starch creates the layers — better to add it
The rest is essential — without it the dough keeps springing back
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