Ice Cream Roti Recipe

Make the dough

In a large mixing bowl combine 2 cups all-purpose flour, 1 tsp sugar and 1/2 tsp salt. Mix briefly to distribute.

Add 2 tablespoons ghee or melted butter to the flour and rub with fingertips until mixture resembles coarse crumbs.

Gradually add about 3/4 cup warm water a few tablespoons at a time, mixing with a spoon or your hand until a soft, slightly sticky dough forms. You may not need all the water; add just enough for a pliable dough.

Turn dough onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic. Shape into a ball.

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and rest for 30 minutes to relax the gluten. This makes the rotis easier to roll and stretch.

Divide rested dough into 6 equal pieces (for 3 servings with two rotis each, or adjust for desired size). Roll each piece into a smooth ball.

On a lightly floured surface, roll each ball into a thin round about 7–8 inches (18–20 cm) in diameter. Aim for thinness but avoid tearing.

Heat a nonstick skillet or cast-iron pan over medium-high heat until hot. Brush or very lightly oil the surface if not nonstick.

Place one rolled roti on the hot pan. Cook 30–45 seconds until small bubbles appear and underside has light brown spots. Flip and cook the other side 30–45 seconds.

Press gently with a spatula to encourage puffing. Cook another 10–20 seconds per side as needed to develop light golden brown spots. Remove and keep warm wrapped in a clean kitchen towel while you cook remaining rotis.

In a small saucepan over low heat melt 2 tablespoons unsalted butter until foaming lightly. Do not brown.

Stir in 3 tablespoons powdered sugar, 1 teaspoon honey or golden syrup (if using), and 1/4 teaspoon vanilla extract. Whisk until smooth and glossy; warm but not boiling. Remove from heat.

Taste and adjust sweetness if desired. Keep glaze warm so it spreads easily.

Place a warm glazed roti on each serving plate. If you prefer extra glaze, brush the top of the roti lightly with the warm glaze using a pastry brush or spoon.

Top each glazed roti with one generous scoop of vanilla ice cream (for 3 rotis use 3 scoops). If serving two rotis per person, place two rotis on the plate and 2 scoops of ice cream.

Drizzle any remaining warm glaze over the ice cream and roti immediately so the ice cream melts slightly and creates a creamy sauce.

Dust lightly with 1 teaspoon icing sugar and a pinch (1/4 tsp) ground cinnamon if using. Sprinkle 2 tablespoons chopped roasted nuts over the top for texture.

Serve right away while rotis are warm and ice cream is cold for contrast of textures and temperatures.