Sugar Roti

To a large bowl, add the flour, salt & butter/margarine.

Next, pour in the vegetable oil.

Rub the butter/margarine & vegetable oil into the flour using your fingers. It should resemble a breadcrumb texture.

Gradually pour in the boiling water.

Stir in the boiling water using a spoon until it forms a clumpy dough. Do not add more water as it will get too sticky & thereafter you will need to add in more flour.

Use your hands & bring the dough together.

Knead the dough in the same bowl for about 6-8 minutes until it forms a soft pliable dough. Take note, the dough will be hot, so be careful when handling with your hands. Knead & take a break for your hands to cool down – I prefer doing this process in the bowl so that there is less clean up & the dough is still warm in the bowl.

Next, divide the dough into 10 equal parts. Cover the bowl with a dish towel so that the dough remains warm & doesn’t dry out.

Sprinkle a little flour on your working surface. Working with ball of dough at a time, tuck, roll into a ball & flatten on the floured surface.

Using a rolling pin, roll each ball out into a circular shape. At this point there is no need to stress about getting them perfectly round as they will be reshaped after the sugar is added.

Continue this process until all the dough is rolled out.

It is best to roll all the dough out now & then fill them & toast.

To the dough, use about a tablespoon of white or brown granulated sugar & sprinkle it over.

Grab the edges & crimp them together to keep the sugar secure in the dough.

Carefully flatten the edges so it forms a circular shape.

Flour the dough a bit so it doesn’t stick to the counter/working surface & roll out into a disc.

The shapes don’t have to be perfect because it is fairly difficult to get them into perfect circles due to the sugar.

Do not fill them all with sugar as the sugar will melt leaving the discs sticky. They need to be toasted immediately after filling.

Line a container with wax or parchment paper.

Heat a pan, tawa, skillet or electric pan on medium heat. Once it is hot, place the rolled out dough onto it.

Allow it to toast for a few seconds & flip over using a spatula.

Toast until all the dough is cooked & the sugar has completely melted.

When roti’s are toasted on both sides, place in the lined container.

Be sure to cover the container with a dish towel after toasting each roti. This will keep the rotis soft with the moisture. Keep it covered with a dish towel until ready to serve.

This Sugar Roti is best served as is or with chutney dishes.

They can be stored for 2-3 days in an air tight container but I highly recommend eating them on the same day whilst still hot & fresh.