How to make softest flakiest roti (paratha ) using two secret ingredients. It’s a must try #roti
Channel: JulietKitchen By Chef Yasmin
Date: 2023-07-06

Hello Beautiful. You’ve asked and I delivered. Roti is one of the most requested recipes.  While I have several roti (paratha) recipes, I think you will easily fall in love with this version.   It’s the softest flakiest roti ever.  This recipe uses a a couple of secrets 1) combination of all purpose and cake flour and 2) very cold/frozen butter. The cake flour adds an extra layer of softness - less gluten than the AP flour. And the frozen butter that’s grated adds another layer of flakiness.  The dough is kneeled until smooth- and it undergoes two resting periods to relax and make it more pliable. 

Another add that makes the roti tasty is the combination of extra virgin olive oil and ghee - this is used both during the first shaping and agin while the roti is cooking.  This fat combo is smothered all over the thinly rollout dough which is then coiled into a roundish shape creating layers of flakiness. And finally, the fat combo is used to coat the roti all over while cooking. This helps to lock in moisture, keeping the roti soft while adding more flakiness.  

I hope you enjoy this delicious flaky soft roti. Subscribe to our YouTube channel for more delicious and follow my #favoritechep #competition journey as well. @julietkitchenbychefyasminj3044 You can vote for me as favorite chef using this link ➡️ https://favchef.com/2023/yasmin-rasheed
Happy Cooking. Best Regards. 
INGREDIENTS LIST:
AP Flour 2 cups
Cake flour 1 cup
Baking powder  2 tsps
Granulated sugar 1 tsp
Kosher salt 1 1/2 tsps
Cold Butter 2 tbsps
Water 1 1/4 cups (100F- 105F degrees 
Plus
COMBINE 1/8 cup ghee - 1/8 cup EVOO for pre shaping and basting the roti 
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