1 tsp salt
500g cake or pastry flour
1 large egg, lightly beaten
2 cups oil, ideally flavourless pure coconut oil
1 bunch coriander, finely chopped
1 bunch chives, finely chopped
3 tbsp beef jerky, grated
3 tbsp fried shallots
1 cup water, room temperature
Mix the salt into the water. Sieve the flour into a bowl and make a well in the centre. Add the egg, stirring to form a crumbly dough, then gradually work in the salted water. Knead for about 15 minutes until the dough is silken, soft and tender.
Roll the dough between cupped hands to make a large oval. Squeeze off small balls about 4 cm in diameter and rolled with cupped hands to smooth the surface. There should be 8.
Transfer to a bowl and cover in the oil, leave to steep, covered in a warm place for at least 3 hours or overnight.
Oil the bench and hands well with some of the oil from the bowl. Take out one of the dough balls and press it against the bench with two or three fingers spreading the dough to make a disc about 15cm in diameter. Now cast the dough by holding one edge of the disc and using a throwing motion and the weight of the dough itself, stretch until it is as thin and film like as a strudel or filo pastry.
Sprinkle with a few of the herbs, grated jerky and fried shallots, then pick up one edge of the stretched pastry disc with one hand and drape it gently down into the palm of the other hand in a circular motion, twisting and rolling it from the centre of the palm outwards to form a snail-like pastry. Cover with a cloth and repeat the process with the remaining dough balls.
Then flatten each snail to make a disc about 10 cm in diameter and 5 mm thick. Cook by frying in a heavy-based frying pan over a low heat with a smear of the oil. Shuffle the pan to prevent the roti from sticking.
Allow to cook and colour for 3 – 4 minutes either side. If you use a very large pan, you can cook two or three roti’s at a time. Keep in a warm place while you cook the remaining roti, but do not cover lest they loose their crispness.