Roti Bread – Flaky & Crispy

Step 1: Prepare the Dough

Add 500g of '00' pasta flour (or plain flour), 1 cup of water, 1 egg, and a pinch of salt to a food processor. Attach the kneading blade and knead the dough for a couple of minutes until it forms a soft, elastic consistency. If the dough appears too dry, add a small splash of water.

Step 2: Form Dough Balls

Remove the dough from the food processor. Divide the dough into small, equal-sized balls. Briefly knead each ball by hand to bring it back together and ensure a smooth surface.

Step 3: Soak in Oil

Place the dough balls into a wide, clear bowl. Pour enough vegetable oil over the dough balls to completely submerge them. Let the dough balls rest and soak in the oil for a good few hours. This step is essential for developing the flaky texture and making the dough pliable for rolling.

Step 4: Roll and Fold the Roti

Take one dough ball from the oil, ensuring your hands are coated with oil. On an oiled surface (like a wooden board), gently press and stretch the dough outwards until it becomes very thin and almost translucent, resembling glass. Don't worry about small holes. Once stretched, fold the thin dough onto itself to create a rectangle shape, forming multiple layers.

Step 5: Heat the Pan

Place a pancake pan or a flat pan over medium-high heat. Add a spoonful of vegetable oil to the hot pan.

Step 6: Cook the Roti

Carefully place the folded roti onto the hot, oiled pan. Cook for a few minutes until the edges begin to shallow-fry and turn golden brown and crispy. The roti will puff up as it cooks.

Step 7: Flip and Finish Cooking

Using tongs, flip the roti over to cook the other side. Continue cooking until both sides are golden brown and crispy. Remove the cooked roti from the pan.

Step 8: Season and Serve

Place the hot roti on a paper towel to absorb any excess oil. Immediately sprinkle plenty of crunchy salt flakes over the hot roti. Using a knife, chop the Roti into triangles or your preferred serving shapes. Serve warm and enjoy the chewy and crispy layers.

• Using '00' pasta flour (super fine, mid protein) gives a lighter and finer texture, similar to pasta, but plain flour can also be used.

• If the dough looks like it needs more liquid to come together during kneading, add a small splash of water.

• Soaking the dough balls in vegetable oil for a few hours is crucial for achieving the incredible flaky texture and makes the dough much easier to roll out.

• Don't worry if small holes appear when stretching the dough; they contribute to the texture.

• Avoid layering the dough too many times when folding, as it might lead to the center being undercooked.

• Season the Roti with crunchy salt flakes immediately after cooking while it's still hot to allow the salt to adhere and enhance the flavor.

• Add sweet or savory fillings (e.g., cheese, minced meat, banana) before folding the dough into a rectangle for a stuffed Roti.