Paper-thin, stretchy dough flung into the air and slapped onto a hot griddle, folded into flaky, layered squares — the essential Sri Lankan flatbread, eaten plain or used for kottu.
Ingredients
2 cups all-purpose flour
1/2 tsp salt
1 tbsp sugar
2 tbsp vegetable oil
3/4 cup warm water
Extra oil for coating and frying
Instructions
1Mix flour, salt, and sugar. Add oil and warm water gradually, kneading until a soft, elastic dough forms.
2Divide into 6 balls. Coat each generously with oil. Rest covered for at least 1 hour.
3On an oiled surface, flatten one ball and stretch it by hand, pulling gently from the edges until paper-thin and almost translucent.
4Fold the stretched dough into a square or triangle, creating layers.
5Cook on a hot, oiled griddle for 2 minutes each side, pressing and flipping until golden and flaky.
6Clap the roti between your palms while hot to separate the layers. Serve immediately.
Did You Know?
Expert roti makers can stretch the dough so thin you can read a newspaper through it — this skill takes years to master and is a source of immense pride among roti vendors.