Roti Mauricien

Mix flour and salt, then add oil and warm water gradually, kneading until a smooth, elastic dough forms.

Divide dough into six portions, roll each into a ball, and rest covered for twenty minutes.

Roll each ball into a thin circle, spread with softened butter, then fold into thirds and roll again.

Heat a tawa or flat griddle over medium heat. Cook each roti for two minutes per side.

Brush with a little oil or butter as it cooks, pressing gently with a cloth to encourage puffing.

Stack cooked rotis on a plate covered with a cloth to keep warm and soft.