Roti Telur

[ Egg Pastry Pancake ]

        INGREDIENTS :

  • 10 oz all purpose flour
  • Salt to taste
  • cup ghee [clarified butter]
  • cup water
  • 1-2 red onions, finely chopped
  • 4-6 sprigs cilantro, finely chopped [optional]
  • 2-3 fresh green or Jalapeno chilies, finely sliced [optional]
  • 1 egg for each dough sheet
  • salt & pepper to taste

FYI : Roti Telur, popular for breakfast, is also a great 24-hour snack usually served with a side of curry for dipping :-

Malaysian Chicken Curry

Mutton Kurma

Chicken Kapitan  

 
 
   
 
 
 

        To Prepare :

  • Sieve flour and salt into a mixing bowl
  • Mix in the ghee, add water gradually, knead until the dough is a smooth medium consistency
  • Let dough rest for 2 to 3 hrs to soften
  • Take a portion of dough, shape into a ball, oil the work top with ghee and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges [Professionals do it by flipping the dough in the air in a circular motion like a Pizza chef does]
  • Alternatively, you can thin out the sheet, oil and roll it up [coil it up like a sea shell] then flatten, oil again and repeat the flattening 1 or 2 more times
  • Sprinkle the dough sheet with 1 tsp of ghee, fold in edges forming it into a square, sprinkle a little flour and roll out into a paper-thin rectangular sheet
  • Preheat griddle or pan, grease well with ghee; when hot, put one roti dough on
  • Break one egg in the center, carefully spread the egg [breaking the yolk], over the middle portion of the dough
  • Sprinkle about 1-1 tbsp chopped onions, chilies [optional], cilantro [optional] and salt & pepper to taste
  • Fold the edges of the roti dough over, just enough to seal the egg mixture in
  • Cook 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of ghee, cook the other side
  • Cut into 2 or 4 pieces, serve warm or cold, as an option - with a side of curry gravy, or hot chili sauce

 

 
 

 

 
 

 

 

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