Roti | A Quick Recipe Adapted From Road Tripping

Quick Roti - Extracted from Road Tripping by Justin Bonello, written by Helena Lombard (Penguin)
Quick Roti – Extracted from Road Tripping by Justin Bonello, written by Helena Lombard (Penguin)

Dave and I tend to eat our breakfast and lunch time meals on a basis of habit. During the week we have home made toasted muesli for breakfast, and on weekends we have eggs, either poached, scrambled or in the form of omelettes. Weekday lunches are salads, smoked fish or left over supper and on the weekends we have a wrap of some sort. I used to buy tortillas but then discovered that cost wise, they were cheaper to make at home. But you need to make them with time to spare, and some weekends this is just not possible. And then Dave discovered that our local store sold home made roti in packs of 5. Now, this is perfect for when you are having a curry but not so great for lunch times as we have one each, and that leaves one over for the next weekend. And, we don’t spend every weekend at home, which means that sometimes the roti don’t last before we need them again. Cost wise, they are not cheap to buy, but they sure are cheap to make. And the plus side, is that this recipe for roti takes very little time. I have put in the recipe that you can divide the dough into 3, and I do that when using my crêpe pan. However, on the weekends we use a large frying pan for the filling, and I divide this dough in 2 and make us huge roti’s to enjoy.

Quick Roti
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Recipe For Roti

These are so easy to make, and so easy to enjoy!
Recipe Category: Bread


  • 125 g flour plus extra for dusting
  • Small pinch of salt
  • 15 g butter melted
  • 125 mls boiling water
  • 20 mls canola oil


  • Place the flour and salt into a mixing bowl
  • Make a well in the centre
  • Pour the butter, water and oil into the well
  • Mix together using a wooden spoon
  • Once completely mixed, turn the dough out onto a wooden board
  • Knead until the dough starts to cool
  • Divide the dough into 3 portions
  • Shape each portion into a ball
  • Lightly dust your work surface with flour
  • Use a rolling pin, dusted with flour, to roll each ball as thin as possible
  • Heat your pan over a medium to high temperature
  • If not non stick, then spray with some cooking spray
  • Carefully lift a roti onto your pan (they are fragile)
  • Flip when you see the bubbles forming and there are golden brown marks on your roti
  • Remove from the heat once the flip side has golden brown markings


Do not roll your roti out until needed and make sure your pan is hot before cooking them.

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

Road Tripping

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