Roti Bread
Flaky layered flatbread served alongside Thai curries. Of South Asian/Indian origin, it is a staple accompaniment adapted into Thai cuisine.
🍽️ Makes 8
Ingredients
| 1/2 cup | 120 ml | Water |
| 1 tbsp | 15 ml | White sugar |
| 1/2 tsp | 2.5 ml | Kosher salt |
| 1/4 cup | 60 ml | Milk |
| 1 | Egg | |
| 4 tbsp | 60 ml | Unsalted butter, melted |
| 3 cups | 720 ml | All-purpose flour |
| — | Cooking oil |
Instructions
- To the bowl of a stand mixer, add the water, sugar and salt. Stir well to dissolve. Add the milk, egg and melted butter. Using a fork, scramble the egg for about 10 seconds and mix everything together.
- Add the flour, attach the dough hook, and knead on low for about 7 minutes. The dough should be tacky but not sticking to the container or your hand. This dough is quite wet compared to regular bread dough; stretching it between your fingers should make a small windowpane.
- Oil the inside and bottom of a resting container. Oil your hands. Divide the dough into eight equal pieces, each about the size of a golf ball. Form each ball by pulling a side and tucking it into the middle, rotating and repeating until smooth. Push the dough from the bottom through the space between thumb and index finger so the ball is smooth and tight; tuck and pinch to close.
- Oil each dough ball and place in the oiled container. Let them bathe in the oil for at least 20 minutes (or overnight, unrefrigerated). This resting relaxes the gluten and makes the dough easier to spread.
- Place a dough ball on an oiled surface. Flatten, then use a small rolling pin or flat palm to spread into a circle about 1/4 inch thick. Sprinkle with a few drops of oil. Make a cut to the middle of the circle, then roll the dough around from the cut into a tight cone. Take the thick, layered side and open up the layers, flattening into a disc to create a layering effect. Roll the disc 1/4 inch thick. Repeat with all balls.
- Heat a heavy skillet, preferably cast iron, over medium-high heat for about 3 minutes until hot. Place one roti on the hot skillet. Cook until golden brown on the bottom, then flip and cook the other side, about 5 minutes total. Repeat until all rotis are cooked.