Soft Butter Rotis

• Sift the flour. Add the melted butter. • Pour the cup of boiling water into the flour. • Mix it into the flour using a fork or spoon. You will have a wet, lumpy mixture. • Once the mixture has cooled down a little, knead into a soft dough. The dough will feel a little sticky, but as you knead it will become silky smooth. If it doesn't feel soft, drizzle in a little more butter and keep kneading. • Heat a non-stick pan or thawa on the stovetop on medium heat. Adjust the heat if the pan gets too hot. • Divide the dough into 8 pieces. Roll each into a neat round ball. • Flatten the dough with the palm of your hands. Roll on a lightly floured surface, adding more flour as needed to prevent sticking. Roll out into a circle about 20 cm in diameter. • Place the roti on the pan. Cook until it starts to bubble a little. Flip it over and cook until the other side bubbles. Brush with butter and turn over again. Brush the other side with butter and turn over – you will flip your roti over 3 times. It takes about a minute or less to cook. • To keep the rotis soft, place them in a container with paper towel at the bottom and more on top.

Notes:

1. Depending on the altitude and weather you may need less or more water. If you have added all the water and the dough is too sticky, add a little more flour immediately and knead.
2. As you make rotis a few times you will get a feel for what the dough should look like, so it will be easier to judge the amount of water.
3. Roti making is tricky at first but gets better with practice.