How to Make the Perfect Roti

Fayruza Abrahams of Taste Malay Cooking Classes maintains the secret to mastering the flaky texture of the beloved South African flatbread is patience

- By Fayruza Abrahams. Photographs by Jan Ras

CAPE MALAY VS INDIAN?

While both are delicious, versatile vehicles for saucy curries, stews and dhals, there are some key differences between Cape Malay and Indian rotis. The former is buttery, flaky and made with all-purpose cake flour, while the latter has a firmer consistency that doesn't flake easily, and is generally made with wholewheat flour (or a combo of wholewheat and all-purpose) and omits butter.

“As a child, I spent many memorable moments in our kitchen alongside my late gran, Asa, learning how to make breads and rotis. It took me a while to master her roti recipe, as I was an impatient child and making roti is a labour of love – resting the dough is crucial. She told me to keep myself busy with the meal accompanying the roti instead of twiddling my thumbs. My first lesson in effective time management in the kitchen, for sure!

My best advice is to get a head start. If you intend having rotis at dinner, mix the dough at midday, then go about your day and revisit it later to add the butter and complete the roll-ups. I leave mine on a plate in the fridge, dusted with a bit of flour, until I need to fry them. Patience is an absolute necessity for making rotis.”