• 1 cup (250 ml) cake flour
  • 1 cup (250 ml) wholewheat flour
  • 2 tbsp (30 ml) sunflower oil
  • ½ tsp (2,5 ml) salt
  • 1 tsp (5 ml) ground cumin (optional)
  • 1 cup (250 ml) boiling water
  • 2 tsp (10 ml) sunflower oil for frying


Place flours in a large mixing bowl. Rub the 2 tbsp of oil, salt and cumin into the flour with your fingertips until it looks like breadcrumbs.

Mix water into the flour mixture and knead to form a soft dough.

Divide dough into 8 balls and roll each ball out into a circle.

Fold the circle in half and half again and roll into a circle again. Repeat with all the balls and cover with a clean tea towel until ready to fry. For a perfect circle, cut roti with the lid of a small pot.

Heat a thin layer of oil over medium heat in a frying pan. Fry roti on one side until it puffs up. Turn over and fry on the other side until lightly golden brown.

Serve as a starch with any meat dish of your choice. This is delicious with curries or as a wrap.