INGREDIENTS
- 3 ½ cups all-purpose flour, more for kneading
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vegetable shortening
- 1 cup very warm water, more as needed
- ½ cup oil, melted vegetable shortening, or ghee
- ½ cup flour for dusting
INSTRUCTIONS
- Sift flour, baking powder and salt together. Rub shortening into flour mixture until small bits form.
- Make a well in the center of the mixing bowl and add water. Use two fingers to stir flour into water and knead into a soft smooth ball.
- Rub a little oil on the top of the dough ball to prevent from crusting. Cover with a damp paper towel. Let dough rest for minimum 45 minutes.
- Gently roll dough into a log, pinch off small golf ball sized pieces in equal parts so that each piece has a pair.
- Slightly flatten each dough ball (loi) with fingers, rub oil on both pieces then sprinkle with flour. Place one on top of each other and set aside. Repeat until each piece of dough has been paired. Let dough pieces rest for 10-15 minutes. Cover with a damp paper towel to prevent from crusting.
- Heat tawah or skillet to medium heat.
- Roll roti lois until ⅛ inch thickness. Place on tawah. When slight bubbles start to form, flip to the other side and brush with oil. Flip back to the first side and brush with oil. Let cook for 10-15 seconds. Make sure too many dark brown spots do not form.
- Remove from tawah and clap with bare hands, or place in kitchen towel and clap to burst and separate roti. Alternately, roti can be placed in a pitcher with a lid and shaken.
NOTES
Dough can be mixed in a stand mixer instead of kneading by hand. Add more flour or water as needed to bring dough together. (Alicaspepperpot)
