Roti Flat Breads 

Roti Flat Wraps

Normally Roti is associated with a chicken curry, but I had left over chicken (not curry) and I wanted to use it to make a wrap.  Roti wraps were the answer.  I don’t know about you, but I enjoy left overs.  Especially if I can make something different with it again.


  • ±140gr flour, preferably organic cake flour
  • ±15ml cooking oil
  • ±125ml boiling water
  • melted butter or oil for frying


  1. Sift the flour into a mixing bowl.
  2. Add the cooking oil and boiling water and kneed for 5 minutes, until elastic and starts forming a dough.
  3. Turn onto a floured surface.  Dust your hands and roller, as the dough is still quite sticky.
  4. Roll out a about a plate size and brush with melted butter. Divide the dough into 4 pieces and cover it with a clean kitchen cloth.
  5. Prepare your filling.
  6. Roll out the dough portions on a lightly floured surface into a thin later, almost the size of a side plate or larger if possible.
  7. Lightly drizzle a pan with some oil on medium heat.
  8. Lightly brush the rotis with melted butter or oil.
  9. Fry until golden brown on both sides.
  10. Fill with your chicken filling and fold in sides.



I had made a sweet and sticky chicken ‘stew’ before.  So I removed the meat, after which I  heated it up with the sweet sauce, mashed pumpkin and I then added peas and corn for an added texture.

I topped it with feta cheese and basil.

Remember to add enough salt to your filling, as the rotis contain no salt.


Sandy Nouwens


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