Chewy Layered Roti and Kickass Dip

300 grams (appoximately 2 ⅓ cup plus 1 teaspoon) unbleached bread flour, plus more if needed

4 grams (¾ teaspoon) of salt, plus more for sprinkling later

240 grams (1 cup plus ½ teaspoon) warm or hot water, about 130° F or 55° C

30 grams (2 tablespoons) cold water, plus more if needed

113 grams (8 tablespoons) clarified butter, warmed

* NOTE: The ratio between flour and water in this dough, is 1 part flour to 0.9 part water by weight, so that’s a “90% hydration," sometimes up to 95%, which means 100 grams of flour will need 90 grams to about 95 grams of water. It's very, very wet. The roti dough absorbs all this water in 2 stages, which somehow increases the amount of water the flour can absorb, and the smoothness and shine of the overall texture. I’ve tried my best to provide the measurement in volume, but it’s highly recommended that you measure by weight. Because of it's super-wetness, I’m not sure if this can be done by hand. Perhaps mixing the dough vigorously with the back of a wooden spoon would work. note: NOTE: The ratio between flour and water in this dough, is 1 part flour to 0.9 part water by weight, so that’s a “90% hydration," sometimes up to 95%, which means 100 grams of flour will need 90 grams to about 95 grams of water. It's very, very wet. The roti dough absorbs all this water in 2 stages, which somehow increases the amount of water the flour can absorb, and the smoothness and shine of the overall texture. I’ve tried my best to provide the measurement in volume, but it’s highly recommended that you measure by weight. Because of it's super-wetness, I’m not sure if this can be done by hand. Perhaps mixing the dough vigorously with the back of a wooden spoon would work.

Directions at food52.com

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