Cape Malay Roti | Step by Step Recipe
Bread is a staple food throughout the world and every country and culture has something unique. In Cape Town you'll find Cape Malay rotis, a delicious unleavened flatbread. Rotis are served in place of rice especially at family gatherings or special occasions.
It's not the easiest thing to make and I know of a few people who have struggled with making rotis, I myself did not get it right the first time. After trying a few times, I finally got it right and it was definitely worth trying again and again.
You don't have to be experienced with making bread or working with dough to make rotis...
Here's a step by step recipe with pictures...
Ingredients
- 750 ml cake flour
- 100 ml self raising flour
- 5 ml salt
- 50 ml cooking oil
- 400 ml cold water
- 50 ml butter
- 50 ml oil
- 100 ml cake flour
Combine dry ingredients in a bowl, then add the oil, rubbing it in to form a crumbly mixture. Add half the water and mix to a soft dough, keep adding water or flour until a soft pliable dough is formed. Cover with cling wrap or place in a clean unused plastic packet. Leave in a warm place for 30 min.
Remove from cling wrap or plastic and roll the dough out in an oblong shape and divide into 8 equal pieces. Roll each piece out on a lightly floured surface to a circle about 20 cm in diameter and dot with 15 ml butter then sprinkle with flour.
Roll the dough into thick ropes, stretching the dough as you're rolling, then roll the dough into two mini circles on opposite sides. Place one circle on top of the other, continue until all 8 pieces of dough are done. Keep the dough covered at all times with cling wrap or in a plastic, to keep the dough from drying out. Once all 8 pieces of dough are done leave covered for 1 hour.
On a lightly floured surface roll the dough out to a circle 20 cm in diameter. In a small bowl mix 50 ml melted butter with 50 ml oil. Heat a frying pan or a roti pan, if you've got one, then brush the roti with the butter and oil mixture. Place the roti on the heated pan, then brush the other side of the roti with the butter and oil mixture. Make sure the heat is not too high or else the rotis will burn, a medium heat should be fine.
Keep turning the roti until done, when done remove the roti from the pan and pat the roti between your hands to fluff the roti up a bit...
And there you have it, a delicious Cape Malay Roti to serve with a curry of your choice 😊
Roti and Mince Curry
All photos are my own
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One of my favorite dishes! Thanks for sharing @hoosain 🙂
I love rotis. I tend to make hot and fragrant Durban curries and have yet to try my hand at rotis. Looking forward to giving this one a bash sometime. Thanks for the recipe :)
Making me oh so hungry right now @hoosain never made my own, terribly spoiled with Indian friends who make for me, absolutely love with curry.
Very versatile way of preparing with any quick filler, it doesn't need to be curry, it just seems right though.
There is a big difference between the indian roti and the cape malay roti in taste and texture, if you haven't tried the cape malay roti then you definitely should... I also know people in the indian community eat roti with just about anything but in Cape Town it's always roti and curry :-)
Yummmm... Your Cape Malay Roti looks very much like our roti canai... I'm wondering, when you say Malay, as in Malaysian Malay? That would make sense then... :)
The term Malay comes from the Malay language that was spoken here by the slaves and political exiles that was sent here by the dutch from Indonesia more than 300 years ago. The slaves and political exiles brought with them not only the language but also the cooking style found in Indonesia. There were of course other cultures that also contributed to the Cape Malay style of cooking but I wouldn't be surprised if the two rotis are the same.
The sinful full post is very beautiful and the letters of food are written and many beautiful pictures are very beautiful😊💜🍟
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Oh Yum that looks so good :) I really must try this recipe!!
They look delicious!
I bet its easy to make the dough too wet. I'm going to show this to the other half he's a much more friendly with the kitchen then myself!
The good thing about dough is, if you make it too wet you can always add more flour and if it's too dry you can add more water :-)
I lived in Paarl for a couple of months and loved eating the roti's at some of my friends homes. It is a very lengthy exercise to make them, but definitely worth the effort. I have since developed a gluten allergy, and wonder if it would work using gluten free flours. I should definitely give it a bash. I will let you know if they come out okay.
I've never seen anyone make it with gluten free flour, so I don't know if it will work but I'm glad to hear you're going to give it a try... If it comes out fine then you should definitely make a post about it, I'm sure there are many other people looking for 'gluten free flour' recipes!!