Flaky Malaysian Flatbread (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
500 g all purpose flour (about 4 cups, measured by spoon and level method)
02 -
1 tsp sea salt
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180 mL boiling water (¾ cup)
04 -
180 mL room temperature water (¾ cup)
05 -
Oil for coating, layering, and cooking
06 -
Butter or ghee (optional)
# Instructions:
01 -
In a large bowl, place the flour and salt. Stir to combine. While stirring the flour with a fork or spatula, add the hot water to form clumps in the flour. Stir until the water is dispersed throughout the dough (forming smaller clumps). Add the room temperature water while mixing (preferably with your hands), until you form a scraggly dough. The dough should be fairly soft, but not sticky.
02 -
Once you form a rough dough, cover the bowl with plastic wrap and let it rest for about 30 minutes. This helps to develop gluten, so you can also leave covered up to 1 hour for more gluten development.
03 -
After 30 minutes, the dough should have absorbed all of the water well, and softened a little bit. Knead this dough for about 2-3 minutes to form a dough with a smooth, satiny surface. Knead longer if needed until the dough has a smooth surface. Weigh the dough, and divide it into 8 equal portions (about 90-100 g per portion). Shape each dough portion into a smooth dough ball.
04 -
Keep a small bowl with vegetable oil and a large oiled plate ready. Roll the dough balls in the oil to coat. Place each coated dough ball on the plate with at least ½ inch space between them. Cover with plastic wrap, and let the dough rest for at least 2 hours, or up to 12 hours (overnight is preferable).
05 -
Take one dough ball and flatten it out on a smooth work surface. Use your hands to stretch out the dough until it's paper thin, and you can see through the dough. To stretch the dough, flatten it with your palm, then press one end onto your work surface so it lightly sticks. Gently stretch the opposite end. Repeat all around to stretch the dough evenly into a circle or rectangle shape.
06 -
Spread some oil (or butter or ghee) on the surface of the stretched dough. Roll up the dough into a tube, making sure to roll firmly. Alternatively, you can gather the dough from either end in 0.5-1 inch folds that are on top of each other. Once rolled up/folded, coil the dough into a tight spiral. Tuck the ends under and press down with your palm to seal.
07 -
Place the coiled dough back on the oiled plate. Repeat with the remaining dough portions. Cover with plastic wrap and let rest for at least another hour.
08 -
Heat an 8-inch or larger non-stick pan over medium heat. Take one coiled portion and flatten it with your hands into a 6-7 inch roti (a rolling pin can also be used). Add a few drops of oil to the pan, or brush the surface with oil. Place the roti in the pan and cook until golden brown, then flip and cook the other side (about 4 minutes total). Flip occasionally for even browning.
09 -
Place the cooked roti on a cooling rack. While it's still hot, use your hands to squash the roti (kind of in a clapping motion). This helps separate the layers in the cooked roti. Repeat with all dough portions. Serve while warm.
# Notes:
01 -
This recipe requires several resting periods, with a total resting time of at least 3 hours 30 minutes (or preferably overnight for one of the rests).
02 -
For best results, use weight measurements rather than volume. If using cups, ensure you measure flour using the spoon and level method.
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To make the dough using a stand mixer: combine flour and salt in the mixing bowl, add hot water while mixing with a kneading hook, then add room temperature water to form a dough. Knead for 5-7 minutes until smooth.
04 -
Two rotis are generally sufficient for a serving when served with curries or sides, but you may want more if they're the main dish.
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The roti can be served with curry, such as red lentil curry, or enjoyed on its own for breakfast, lunch, dinner, or even as dessert.