Ingredient!
300 grams (2 cups) of common bread flour
1/2 teaspoon salt
250 ml (1 cup) of cooled water
30 grams of butter melted
60 milliliters (1/4 cup) of vegetable oil
Preparation!
Combine flour and salt in a large bowl. Make a well in the middle. Add the water and stir to combine. Use your hands to bring the dough together in the bowl. Turn on a lightly floured surface and knead for 5 minutes or until smooth. Flatten the dough into a disc and cut into 8 equal portions.
Make each dough piece into a ball. Use a lightly floured pin to roll out 1 serving of dough to a 20 centimeter diameter. Cover the remaining dough parts with plastic wrap. Brush with slightly melted butter. Scroll in a log to enclose the butter. Coil the dough in a rolling mold. Flatten the roll into a disc. Use a lightly floured pin to roll out the disc up to 15-20 centimeters in diameter. Repeat with the remaining dough pieces.
Place a deep, heavy-based skillet over medium-high heat and brush with a little oil. Cook 1 roti for 2 minutes each side or until puffy and golden. Transfer to a serving plate and cover with a clean tea towel to keep warm. Repeat with the remaining roti.