These soft and flaky rotis makes for the perfect side for all your curries and chicken kebabs.
Rub all dough ingredients above to form breadcrumb texture. Add enough freshly boiled water to make a soft dough. Knead +-5 minutes.
Cover with damp cloth and leave for +-15 mins to rest. Divide dough into 3 equal parts. Roll each into equal sized circles (+-20 cm diameter).
Place 1 circle on work surface, brush with melted butter & then sprinkle 1 tsp maizena over evenly & top with another circle. Repeat once more.
When u have the 3rd and last circle on top, before buttering, roll the stack to +-35 cm in diameter. Now butter the top circle and sprinkle remaining maizena.
Roll stack into a tight swiss roll. Slice into 2-3 cm slices, flatten each slice, flour and roll like with normal rotis (not too thin).
Fry/toast as normal. Add melted Rama/butter/ghee when frying/toasting if you like it more rich.
By Irene Dasari