Fini Roti

Instructions

1.  In a large mixing bowl, add 1kg of all-purpose flour and 1 tablespoon of the ghee from the 100g portion. Set aside the remaining ghee for later.
   
2. Gradually add water to the bowl, a little at a time, mixing until a soft dough forms. Add water slowly to avoid making the dough too sticky.  
   
3. Once the dough is ready, cover it with a cloth or plastic wrap and let it rest for at least two hours. This will help the dough to become easier to roll, which helps achieve the flaky layers of Fini Roti. 
   
4. In a separate bowl, combine the rice flour and the remaining ghee. Mix well until it forms a crumbly, even texture. This mixture will be the filling for the roti, known as ‘satho’. Set the satho aside to rest for about two hours as well. 
   
5. After the dough has rested, divide it into two equal portions. This recipe yields two large portions for making multiple rotis. 
   
6. Take one portion of the dough and roll it into a ball. Place the ball on a lightly floured surface to prevent sticking. 
   
7. Then, use a rolling pin to roll the dough into a large, thin circle. The thinner you roll it, the flakier and more layered the Fini Roti will be. 
   
8. Evenly spread a generous layer of the ‘satho’ across the rolled dough. 
   
9. Once that is done, carefully roll the dough into a tight cylinder. 
   
10. Use a knife to cut the cylinder into four equal pieces. Pinch the open ends of each piece gently to seal them and prevent the filling from spilling out during rolling and frying. 
    
11. Take each piece and roll it out again as thinly as possible. This second rolling will further develop the layers. The pieces should remain thin for the flakiest texture. 
    
12. To give the Fini Roti its classic look, use a knife to make three parallel slits in the middle of each rolled-out piece. 
    
13. Pour enough oil into a deep pan to submerge the Roti. Heat the oil over low to medium heat.   
    
14. Carefully slide one piece of roti into the hot oil. Fry each side for about 20-30 seconds only. The goal is to achieve a pale white colour with a slightly crispy texture. 
    
15. Once it is cooked, remove the Fini Roti from the oil and place it on a plate lined with paper towels to drain any excess oil. 
    
16. Follow the same steps with the remaining dough portions and filling until all rotis are prepared. Enjoy!