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
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.
First rest
Divide into 8–9 pieces, brush with oil, cover and leave for 10–15 minutes.
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.).
2
Fold it (edges to the centre → in half), roll it into a log and then coil it into a spiral.
Second rest
Leave the coils for 5–10 minutes.
Shaping and frying
1
Carefully roll and flatten each coil into a flatbread.
2
Layer parchment between the flatbreads.
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.
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