← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g plain flour (or half bread flour)
• 1½ tsp Salt
• 1 tbsp Sugar
• 1 Eggs
• 1 tbsp Condensed milk (optional)
• 240 ml lukewarm water (plus a little more if needed)
• 2 tbsp Ghee, softened
• 150 ml Vegetable oil
• 4 tbsp Ghee, melted

Method

1. Mix the flour, salt and sugar in a bowl. Add the egg, condensed milk (if using) and most of the water and bring it together, then knead for 10 min until very smooth, soft and slightly tacky. Add the rest of the water only if it feels stiff. Knead in the 2 tbsp of ghee.
2. Divide into 8 pieces (about 100 g each) and roll each into a tight, smooth ball. Sit them in a tray with the oil, turning so they are fully coated, then cover and rest for at least 4 hours, or overnight in the fridge (bring back to room temperature before stretching).
3. Oil a clean, smooth worktop generously. Flatten a ball with your oiled palm, then keep pressing and pushing outward, lifting and gently pulling the edges until the dough is a thin, almost see-through sheet about 45 cm across. A few holes are fine.
4. Drizzle with a little melted ghee, then fold the edges into the centre to make a square of about 15 cm. For extra flaky roti, instead gather the sheet into a long rope, coil it into a snail and rest it for a few minutes before flattening.
5. Heat a heavy frying pan or flat griddle over medium heat with a little ghee. Cook the roti for 2–3 min per side, pressing it flat, until golden and crisp in patches.
6. While it is still hot, scrunch it: push the edges in towards the middle with both hands (or clap it between your palms) so the layers break and puff. Serve straight away with dhal or curry.

Tips

• The long oily rest is what lets the dough stretch thin without tearing. If it springs back, cover it and give it another 15 minutes.
• For roti telur, crack an egg onto the stretched sheet, add chopped onion and fold it in before cooking. Contains egg and dairy (ghee).

Sources

Written in our own words after cross-checking these recipes:

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