Glazed Roti Recipe

Make dough

In a large bowl whisk together 1.5 cups all-purpose flour, 1/4 cup semolina (if using), 2 tablespoons granulated sugar and 1/4 teaspoon salt. Make a well in the center and add 3 tablespoons milk, 3 tablespoons neutral oil and 1/2 cup warm water. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface for 5–7 minutes until smooth and elastic.

Rest

Divide dough into 6 equal pieces (about 60–70 g each). Coat lightly with oil, cover with a damp towel or plastic wrap and rest at room temperature for 30 minutes to relax the gluten.

Roll and laminate

On a lightly oiled surface, roll one piece into a very thin circle or rectangle (about 8–9 inches / 20–23 cm). Brush the surface lightly with 1/2 tablespoon melted butter. Sprinkle a thin, even layer (about 1.5 tablespoons) of the cinnamon-sugar filling (from its section) over the dough leaving a 1/2-inch edge. Starting from one edge, roll or fold like a crepe—either roll tightly into a log and coil into a spiral, or fold into thirds like a letter for flaky layers. Repeat with remaining portions.

Second rest and flatten

Cover the coiled/ folded dough pieces and let rest 10 minutes. Heat a nonstick skillet over medium heat with 1 teaspoon oil. Flatten each coil gently with your palm or a rolling pin into a 6–7 inch round, about 1/8 inch thick.

Pan-fry

Warm a skillet over medium heat and add 1/2 teaspoon oil. Cook each flattened roti 1.5–2 minutes per side until golden brown spots appear and edges are crisp, pressing gently with a spatula. Add more oil as needed. Remove to a wire rack.

In a small bowl combine 1/2 cup granulated sugar, 1 teaspoon ground cinnamon and 2 tablespoons softened butter. Stir until it forms a coarse paste that will adhere when spread. Use about 1 to 1.5 tablespoons per rolled roti during the laminating step. Reserve the rest for sprinkling as needed.

Whisk together 3/4 cup powdered sugar, 2 tablespoons milk or cream, 1/2 teaspoon vanilla and a pinch of salt until smooth and pourable. Add more milk, a teaspoon at a time, if too thick. While rotis are still warm, optionally brush with 1 tablespoon melted butter, then drizzle or brush the glaze over each roti so it sets with a thin sweet shell.

Chill a mixing bowl and beaters for a few minutes. Pour 1 cup heavy whipping cream into the bowl with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla. Whip to soft peaks (about 2–3 minutes on medium-high). Keep chilled until plating.

Place a warm glazed roti on a plate, add a dollop (2–3 tablespoons) of whipped cream to the side or spread lightly on top. Lightly dust with 1/4 teaspoon ground cinnamon. Serve immediately while warm and flaky.