Butter Roti Image

Butter Roti

Make this Tonight - "Joyous Kwanzaa!"


  • 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


  1. 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
  2. While running, slowly add the water until the mixture comes together into a soft but smooth dough ball
  3. 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
  4. Once the dough has rested, separate into 6 equal pieces about 120 g in weight.
  5. 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
  6. 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.
  7. 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
  8. Cover with plastic wrap and let cool in the fridge for 15-20 until the butter has hardened again
  9. 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
  10. 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.