Godhamba Roti
Flaky, layered flatbread folded and pan-seared until crisp outside, soft within.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
Godhamba roti is a Sri Lankan layered flatbread made by stretching oiled dough thin, folding it into coils, and griddling it until the exterior turns golden and crackly while the inside stays soft and pliable. It pairs well with curries, lentils, or spicy sambols, and makes a satisfying side for lunch or dinner.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup warm water
- 1/2 cup vegetable oil, divided
- 1 tablespoon oil, for griddling
Method
-
In a large bowl, whisk together the flour and salt.
-
Gradually add the warm water while mixing, then knead by hand for 8 to 10 minutes until a smooth, soft dough forms.
-
Rub the dough ball with 1 tablespoon of the oil, cover with a damp cloth, and let it rest at room temperature.
-
Divide the dough into 8 equal balls and coat each lightly with oil.
-
Let the oiled balls rest, covered, for another 20 minutes to relax the gluten.
-
Working on an oiled surface, stretch and flatten one dough ball with your fingers into a very thin, almost translucent sheet about 12 inches across.
-
Fold the thin sheet into pleats like an accordion, then coil the pleated strip into a tight spiral.
-
Press the spiral down gently with your palm to flatten it into a disc about 5 inches wide, then repeat stretching, folding, and coiling with the remaining dough balls.
-
Heat a lightly oiled 9-inch skillet or flat griddle over medium heat.
-
Flatten each coiled disc slightly more by hand or with a rolling pin to about 6 inches wide, then place on the hot griddle.
-
Cook each roti for 2 to 3 minutes per side, pressing gently with a spatula and drizzling a little extra oil around the edges, until golden brown patches appear and the layers crisp slightly.
-
Transfer cooked rotis to a plate and crush gently between your palms to separate the flaky layers before serving warm.
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Godhamba Roti
Godhamba roti is a Sri Lankan layered flatbread made by stretching oiled dough thin, folding it into coils, and griddling it until the exterior turns golden and crackly while the inside stays soft and pliable. It pairs well with curries, lentils, or spicy sambols, and makes a satisfying side for lunch or dinner.
1 hr 55 min 8 rotis 265 cal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup warm water
- 1/2 cup vegetable oil, divided
- 1 tablespoon oil, for griddling
Method
- 1
In a large bowl, whisk together the flour and salt.
- 2
Gradually add the warm water while mixing, then knead by hand for 8 to 10 minutes until a smooth, soft dough forms.
- 3
Rub the dough ball with 1 tablespoon of the oil, cover with a damp cloth, and let it rest at room temperature.
- 4
Divide the dough into 8 equal balls and coat each lightly with oil.
- 5
Let the oiled balls rest, covered, for another 20 minutes to relax the gluten.
- 6
Working on an oiled surface, stretch and flatten one dough ball with your fingers into a very thin, almost translucent sheet about 12 inches across.
- 7
Fold the thin sheet into pleats like an accordion, then coil the pleated strip into a tight spiral.
- 8
Press the spiral down gently with your palm to flatten it into a disc about 5 inches wide, then repeat stretching, folding, and coiling with the remaining dough balls.
- 9
Heat a lightly oiled 9-inch skillet or flat griddle over medium heat.
- 10
Flatten each coiled disc slightly more by hand or with a rolling pin to about 6 inches wide, then place on the hot griddle.
- 11
Cook each roti for 2 to 3 minutes per side, pressing gently with a spatula and drizzling a little extra oil around the edges, until golden brown patches appear and the layers crisp slightly.
- 12
Transfer cooked rotis to a plate and crush gently between your palms to separate the flaky layers before serving warm.