600g plain flour
1 teaspoon salt
25g margarine or as required
- Mix the salt with the flour well, then make a well in the middle and pour in the room temperature water gradually.
- Knead until you get a smooth dough, then divide them up into balls. I made about 12 portions from this.
- Knead the ball dough individually for about a minute again, and rub a small knob of margarine around each, covering it liberally. Place it back in the mixing bowl.
- Cover the mixing bowl with the balls of dough for at least 10 hours or overnight. The longer you rest the dough, the easier it is to stretch it out. It will be quite soft by the time you are ready to use it, and you will appreciate how liberal you have covered it with margarine.
- When you are ready to fry it, heat up the frying pan over high heat, then turn down the heat a bit, drizzle with about a tablespoon of oil.
- Meanwhile, if you don't have the skill of the coffeeshop roti man, then try like what I did, press the ball of dough flat on a chopping board, then stretch it out carefully to all four sides. It will be quite easy and shouldn't break too easily unless you are over-excited. Then fold in on all four sides till you get kinda of a square shape that will fit the width of your frying pan.
Trying to stretch it out over my mixing bowl
- When you put it on the fying pan try to stretch it out and drizzle a bit more oil on the top side, before turning it over to fry on the other side.
- For the Swedish Meatball version, cut each meatball into half, and lay it in the middle as shown in picture. Wrap it up as the same, so it will look like a little parcel. There you go! Serve this with curry gravy or with some sugar for those who can't take spicy food or for children.
Laying out the meatballs
Wrapped up Swedish Meatball Roti Prata
Swedish Meatball Roti Prata