Method

1. Combine the flour and salt in a bowl.
2. Add the melted butter and mix with a fork until the mixture resembles fine breadcrumbs.
3. Add the water and mix until the dough comes together.
4. Knead the dough for 8-10 min on a lightly floured surface. The dough should be stretchy, not sticky. If you find the dough to be sticky, add more flour and continue to knead until combined.
5. Gently roll the dough into a neat ball.
6. Place vegetable oil in a clean bowl. Add the dough and gently turn to coat then cover and allow to rest for 1 hour.
7. Divide the dough into 6 equal pieces. Roll each into a ball.
8. When you are ready to cook the roti, first flatten the dough between the palms of your hands. On a lightly floured surface, use a rolling pin to roll dough as thin as possible. The dough will be quite stretchy.
9. Heat a skillet or large frying pan over medium heat. Add ½ tsp melted butter or ghee to the pan.
10. Add the roti to the pan and cook for 10 seconds before flipping. Add more butter or ghee to the pan each time you flip the roti to ensure the roti remains soft.
11. The roti is ready when light brown spots begin to appear on the surface.
12. Repeat steps 8-11 for each individual roti you intend to cook.
13. Serve with Dari’s Lentil Soup.