These paper thin Sri Lankan flatbreads are made with white flour. It gets it's elasticity from it's soaking in oil. Once soaked, the roti is stretched by either flipping, stretching or stacking them one on top of the other and rolling.
|All purpoase flour||400 Gram (about 3 cups)|
|Oil||19 Tablespoon , divided (3 tbsp for the dough and 1 cup for soaking)|
|Water||1 1/2 Cup (24 tbs)|
1. Mix 2 tbsps of the oil and salt with the flour and work it in making a crumbly mixture.
2. Add the water a little at a time till it forms a straggly dough and then knead it till smooth.
3. Rub a tbsp of oil over the dough and leave it covered for 30 mins.
4. Divide the dough into golf size balls and place in a deep dish and cover with oil.
5. Flip the dough balls to ensure that the dough is covered in oil on both sides.
6. Cover for 2 – 8 hrs.
7. Once done remove each dough ball and stretch(watch video).
8. Cook on a hot griddle.
9. Serve and enjoy!