The following ingredients make about a dozen Rotis:
3lb. (1.3 kg) Plain Flour
1 teasp. Salt
6 teasp. Baking Powder
1lb. (450 g) Butter
1 stick Margarine or Shortening (wraped)
16fl.oz. (500ml) Water (approx.)
1. Mix and sift the flour, baking powder and salt into a large mixing bowl.
2. Knead the butter into the flour mixture with your fingertips until it resembles breadcrumbs, then slowly add the water and knead until you get a dough.
3. Make sure it's kneaded well. Cover the bowl with a kitchen towel and allow to stand for 30 minutes.
4. Knead the dough again then divide into 12 dough balls. Flour a board or your countertop and roll out each ball out as thin as possible with a rolling pin.
5. Heat a large frying pan or flat baking plate, open one end of Margarine or Shortening stick and rub it on the hot plate until it's well oiled. Put 1 dough sheet on the plate or in the pan.
At the first sign of bubbles in the dough, flip it around, rub it with the Margarine or Shortening stick flip it around again, and rub the other side with the Margarine or Shortening. Flip around one more time. By now the Roti should be golden brown on both sides. Remove from pan or plate and rest on paper towels.
Rotis are usually served with Currie or meat stews.