Makes: 4 Rotis
Preparation time: 35 minutes
Frying time: 10 minutes
The addition of mashed potato to this dough makes the roti light and soft. It is easy to rewarm the cooked roti in the microwave without drying out or toughening.
Ingredients
1 large Potato, peeled and cut into chunks (150g)
125g Cake Flour, plus extra for dusting
2 tsp Vegetable Oil, plus extra for frying
Method
In a saucepan, boil the potatoes in lightly salted water until tender.
Transfer to a large bowl once the potatoes are cooled, season with salt, and mash with a fork or potato masher.
Add in the flour and mix. Gradually add two tablespoons of water until the mixture comes together into a dough. If needed, add a tablespoon or more water.
Knead for about 5 minutes until smooth and elastic.
Rub the vegetable oil over the surface of the dough and place it back in a bowl to rest for 30 minutes.
Divide the dough into four equal balls, and on a lightly floured surface, roll each ball into a thin disc, approximately 20cm in diameter and 2mm thick.
Place a frying pan over medium heat. Once hot, add a roti and dry-fry until golden-brown spots appear on the base. Brush the uncooked side with a bit of oil, flip over and dry-fry until cooked.
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