- 2.25 cups All-purpose Flour
- 2 cups locally milled flour
- 1 T black pepper
- 1 t salt
- 1.25 cup room temperature water
- 1 stick unsalted butter, room temperature
- Combine Flour, salt and baking soda in a small kitchenaid mixer with the dough hook, turn on low speed and combine the flour with the salt and BP
- While running, slowly add the water until the mixture comes together into a soft but smooth dough ball
- Remove from mixture and knead lightly for 30 second to smooth out the dough, be sure not to overwork the dough, let rest for 20-25 minutes
- Once the dough has rested, separate into 6 equal pieces about 120 g in weight.
- Roll out each piece of dough into an 8 inch circle, make a small cut from the center to the edge so that your disk now looks like a pac-man or ms. pac-man
- Use your fingers to rub the room temp butter on the dough and then starting from the corner, roll the dough from edge to edge creating a cone shape.
- Push the tip of the cone to the bottom of the dough, the bottom should have a spiral shape, repeat for all 6 pieces of dough
- Cover with plastic wrap and let cool in the fridge for 15-20 until the butter has hardened again
- Once the dough has rested again, Pull from the fridge, sprinkle your work surface with the remaining ¼ cup of flour, and roll the roti into a flatbread 9-10 inches around, repeat with all 6 pieces of dough
- On a flat heat source, either a griddle or a tawa pan, cook the roti for 30 seconds on each side, the roti will bubble up in places, flip over 2-3 times to ensure it it cooked through, stack the cooked roti on top of each other and place a cloth towel on top to keep them hot and soft.