Sweet, Salty and DELICIOUS!
Join us LIVE in our kitchen as we put a SWEET SPIN on a Indo-Fijian family favourite! Learn a traditional roti recipe, and then discover how to take it to the next level of deliciousness with an AMAZING Salted Caramel Sauce!
Sift the salt and flour together. Add the oil and using a fork, mix until fine breadcrumbs form. Add ½ the water and mix to form a dough. Keep adding water until you get a dry dough.
On a floured surface, knead the dough for a good 8 minutes until it’s combined and elastic. Wrap and let rest for 45 minutes.
Heat up the fry pan or skillet on a medium heat. Knead the dough and divide into 8 pieces. Roll out each piece until as flat as possible using a rolling pin. Cook until the dough starts to brown and then flip over and cook on the other side. Serve warm.
In a pot, gently heat the sugar on a medium heat until melted. Stir continuously. The sugar will start to clump and then dissolve completely. It will also start to darken. This is where the caramel is formed.
Stir in the butter quickly. You may find it’s easier to use a whisk. Be careful not to flick any on yourself as it will be really hot.
Slowly pour in the cream. It will bubble as the cream is cold and the sugar is hot. Add the salt and continue to cook for a further minute. Pour into a sealed container. This sauce will keep in the fridge for 2 weeks.
Ingredients
Directions
Sift the salt and flour together. Add the oil and using a fork, mix until fine breadcrumbs form. Add ½ the water and mix to form a dough. Keep adding water until you get a dry dough.
On a floured surface, knead the dough for a good 8 minutes until it’s combined and elastic. Wrap and let rest for 45 minutes.
Heat up the fry pan or skillet on a medium heat. Knead the dough and divide into 8 pieces. Roll out each piece until as flat as possible using a rolling pin. Cook until the dough starts to brown and then flip over and cook on the other side. Serve warm.
In a pot, gently heat the sugar on a medium heat until melted. Stir continuously. The sugar will start to clump and then dissolve completely. It will also start to darken. This is where the caramel is formed.
Stir in the butter quickly. You may find it’s easier to use a whisk. Be careful not to flick any on yourself as it will be really hot.
Slowly pour in the cream. It will bubble as the cream is cold and the sugar is hot. Add the salt and continue to cook for a further minute. Pour into a sealed container. This sauce will keep in the fridge for 2 weeks.
