There’s something wonderfully comforting about a warm roti fresh from the pan. Soft in the middle, golden on the outside and flaky enough to pull apart layer by layer – it’s the kind of kitchen magic that turns an ordinary curry night into something memorable. And while rotis may seem intimidating at first, the secret is surprisingly simple: patience.
Making the perfect roti isn’t about fancy ingredients or chef-level skills. It’s about giving the dough enough time to rest, relax and become beautifully elastic. Think of it as the slow-living version of breadmaking – a little hands-on, a little messy and absolutely worth it.
Cape Malay rotis, in particular, are loved for their buttery layers and delicate flakiness. Unlike Indian rotis, which are usually made with wholewheat flour and have a firmer texture, Cape Malay-style rotis lean into softness with cake flour, butter and a clever rolling technique that creates those irresistible flaky folds.
The first rule of roti club? Don’t rush the dough. Mix it earlier in the day if you can, then let time do the heavy lifting while you get on with life. By dinner time, your dough will be soft, stretchy and ready for rolling.
How to make the perfect roti
Mix the dry ingredients: In a large bowl, sift together 480g flour, 2 Tbsp self-raising flour and 1 tsp salt.
Add the liquid: Combine 1 Tbsp oil with 1½ cups lukewarm water. Slowly mix the liquid into the dry ingredients using a spoon.
Form the dough: Once the dough starts coming together, use floured hands to knead until soft and smooth. The dough should feel slightly sticky rather than dry. Keep extra flour and water nearby to adjust the texture if needed.
Let the dough rest: Lightly oil the top of the dough, cover and leave to rest for at least 20 minutes. This helps create that soft, elastic texture rotis are known for.
Knead again: Knead the dough for another 5 minutes until smooth and stretchy. If it still feels tight, let it rest for a few more minutes before continuing.
Divide into balls: Portion the dough into 8–10 balls, depending on the size you prefer. Lightly oil them, cover and rest again for 10 minutes.
Roll out the dough: Roll each dough ball into a circular shape on a lightly floured surface.
Create the flaky layers: Spread each circle with a little butter, drizzle with oil and dust lightly with cornflour.
Roll and coil: Roll the dough into a sausage shape, then twist it into a coil. Repeat with the remaining dough balls, cover and chill for at least 15 minutes.
Roll out once more: Flatten each coil into a thin circular roti before cooking.
Cook until golden: Fry the rotis in a hot non-stick pan until golden on both sides. Brush lightly with melted butter and oil as they cook for extra flavour and softness.
Fluff and serve: Once cooked, gently clap the rotis between your hands to loosen the layers and create that signature flaky finish.
Hot tip: Make a double batch and freeze half the uncooked dough balls for future curry nights. Your future self will thank you.
Try this recipe:
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