ROTI Malaysian/Indonesian Flatbread
- Kate Ransdell
Serves/Makes:Makes 5 or 6 Flat Breads
- 2 cups (475 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2 ml) salt
- 3/4 cup (175 ml) cold water (approximately)
- corn oil or melted butter, as needed
- Mix dry ingredients together in a large bowl.
- Continue to mix ingredients as you add water, adding only enough to make a stiff dough.
- Place dough in an oiled bowl, cover and let rest for about 20 minutes.
- Form dough into 5 or 6 balls and flatten each one with a rolling pin or a tortilla press.
- Spread corn oil or melted butter on top of the round and then fold the circle back up into a ball by bringing the sides into the center.
- Place these balls back into the oiled bowl and let rest for another 10 to 15 minutes.
- Roll each ball back into a very thin round and brush both sides with corn oil or melted butter.
- Cook on a hot griddle for about 6 to 7 minutes, turning roti frequently.
- Upon removing the roti from the griddle, clap it between your hands two or three times or hit it with a wooden mallet several times to make it flaky.
- Wrap roti in a clean kitchen towel to keep warm until serving.
This recipe comes from the "Nitty Gritty Cookbooks - Flatbreads from Around