For baking & serving
- Bread flour, or all-purposefor dusting & rolling
From previous steps
- Kneaded dough
Step 2: Portion & roll
When you are ready to cook the roti, sprinkle some flour over a work surface and portion the dough into 10 30-gram portions.
Using a rolling pin, roll each dough ball into an even circle about 6 to 7 inches (15 to 18 cm) in diameter.
Note: I roll in one direction, then rotate 45 degrees, and repeat that process until I have a reasonably circular roti.
Lightly dust each flattened roti and set aside.
Step 2: Portion & roll
For baking & serving
- Bread flour, or all-purposefor dusting & rolling
From previous steps
- Kneaded dough
When you are ready to cook the roti, sprinkle some flour over a work surface and portion the dough into 10 30-gram portions.
Using a rolling pin, roll each dough ball into an even circle about 6 to 7 inches (15 to 18 cm) in diameter.
Note: I roll in one direction, then rotate 45 degrees, and repeat that process until I have a reasonably circular roti.
Lightly dust each flattened roti and set aside.