- Cooking time: Less than 15 minutes
- Cuisine: Malaysian
- Serves: 8
2 Divide dough into 6 pieces and roll each into a ball. Rub a little butter onto your palms and roll each ball to coat with butter. Place dough balls on a tray, loosely cover with plastic wrap and allow to rest for 2-3hrs at room temperature.
3 Pour 1 tablespoon oil on a clean surface and spread with both hands to grease surface and your hands. Place a ball of dough in centre of oiled surface and pat into a rectangle as thin as possible. Oil a rolling pin with about 2 teaspoons oil, then drizzle 1 teaspoon oil over dough. Roll dough until about 3mm thin. Fold each edge toward the centre to create a neat rectangle, then fold in each corner again. Repeat with remaining dough.
4 In a large frypan, heat a little oil over high heat. Fry roti one at a time on each side for about 2mins, or until golden and cooked through.