Fijian chef and baker Bertrand Jang shows us how to make Fijian Roti which you can pair with any curry dish.
Flour -2 Cups
Salt - 1 Tsp
Butter - 1Tsp
Water, boiling hot - 1 cup
Oil- 1/2 Cup
In a deep bowl, add flour and salt and make a well.
Add the butter into the centre and pour in hot water.
Mix together till butter has melted.
With a spoon, combine, till forms a sticky dough.
Transfer onto clean surface area and knead till just combined.
With your hand, portion out even balls and place separately on bench, dust flour on all the balls and on the surface area.
With an even rolling pin, roll out clean thin circular shapes, you want them big even to fit the frying pan of your size.
On medium heat, allow the pan to come to temperature.
With a clean thin towel, dip the corner end into the ½ cup of oil and lightly spread the oil onto the hot pan.
Add the dough onto the pan.
When light air bubbles begin to form, flip the roti over.
Dip your cloth into the oil and firmly press onto the roti in a circular motion, allowing the oil to dampen the whole roti.
Once the air pockets begin to form on the second half, place the cooked roti onto a clean tea towel and cover. This keeps the roti warm and prevents it from drying.