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Durban Style Rotis
Durban Style Rotis is a traditional South African recipe for a classic thick flatbreads typically used for mopping up curry gravies. The full recipe is presented here and I hope you enjoy this classic South African version of: Durban Style Rotis.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Additional Time:
(+90 minutes chilling)
Makes:
8
Rating: 
Tags : CurryVegetarian RecipesBread RecipesSouth-africa Recipes
If you are used to traditional rotis (see my roti recipe for an example) then the Durban style roti is a little different. Easy to make and packed with butter flavour it’s thicker and more absorbent. Essentially, it’s meant for mopping up curry gravies.
These are excellent for parties, as the dough can be made the day before and refrigerated over night. You can also prepare the rotis the day before, keep them in the refrigerator and then warm them up again just before serving.
Ingredients:
240g (2 cups) fine cake flour
Pinch of salt
190ml (3/4 cup) water
150g (1/3 lb) butter, chilled
Vegetable oil, for frying
Method:
Sift together the flour and salt into a bowl. Form a well in the centre, add the water and mix with a wooden spoon. Bring the ingredients together and knead to form a soft dough. If the dough feels too dry, add a little water. If too wet add a little more flour. You may need to adjust depending on how dry your flour is.
Divide the dough into eight equal portions. Oil your work surface, take the first piece of dough, grease your rolling pin and roll out into a 20cm (8 in) disk. Using the tip of a sharp knife break off about 10 small pieces of butter and dot these evenly over the dough.
Take one end of the dough and begin rolling the dough up into a sausage shape.
Now coil the sausage into a snail and transfer to an air-tight container. Repeat with the remaining dough. Once you have eight snails of dough cover the container and refrigerate for 90 minutes.
After this time, grease your work surface once more. Taking each dough snail at a time, roll the dough out into disks about 15cm (6 in) in diameter. Once all the rotis have been rolled out brush a pan with a little oil or ghee. Add your first roti and cook for 1 minute, or until the dough is golden with a few darker spots. Flip over and cook on the other side.
Repeat with the remaining rotis. Serve as an accompaniment.
