Roti with dipping sauce

Posted in - Vegetarian on November 7th 2012 1 Comments

I spent my gap year in Kuching, East Malaysia.  Whilst there we had the most incredible food, a cacophony for the taste buds.  A lasting memory is sitting a table on the street, and watching expert local hands quickly stretch and fold the roti into a flakey layered buttery bread. I cannot really compare it with anything here except perhaps puff pastry, though it is slightly chewier and more pliable.

It is actually pretty easy to make.  You could make the dough in the morning in preparation for cooking in the evening as it needs to rest for at least 6 hours.

540g plain flour
250 unsalted butter or ghee
1tsp salt
1tsp sugar
1 egg
250 mls water
350 mls milk

1. Put the flour, salt and sugar in a bowl of a kitchen aid.  Mix in the ghee with your hands until it is like breadcrumbs, or let the kitchaid to the work for you.
2. Gradually add the liquid ingredients and knead for about 10 minutes until it is less sticky.
3. Divide into 8 balls.  Spoon 1 tsp of ghee over the top and loosely cover with clingfilm for at least 2 hours or overnight in the fridge.
4. Now when you are ready, take the ball and roll it into a round shape.  Gradually stretch it pizza style, or roll it.  It needs to be paper thin to stretching it with your hand, using the palm of one hand and the thumb of the other, is more effective.  It does not matter if it has a few holes in it.
5. Put 1 tsp of the ghee on all over it and hold it like an A4 letter into 3. Then fold it once more and bend it around into a snail shape with the end of it tucked into the centre of the bread.
6. Repeat with all of them.
7. Roll it out or flatten it to about 12 cm width.
8. Fry in ghee, turning when it is browned.

Now really enjoy dipping it into a curry sauce, and use your fingers, without them it just won’t taste the same!

  • To make ghee, if you do not have it, simply melt a pack of butter and allow the milk solids to sink to the bottom.  The clear yellow top part is ghee

A Sauce for Dipping
1 tbsp groundnut oil
1 small onion roughly chopped
1 tsp ground cumin
1tsp ground coriander
½ tsp fenugreek seeds
1 tsp fennel seeds
3 cloves garlic roughly chopped
1/3 birdeye green chilli, deseeded
1 tsp tamarind
½ juice of a lime
400 ml coconut milk
100ml chicken or fish stock, depending on whether this is accompanying fish or chicken. (see stock under top tips)

1. Blitz all of the dry ingredients with 50mls of coconut milk .
2. Add to hot oil and fry for a minute or so until it is aromatic.
3. Add the coconut milk gradually mixing it in.
4. Add the chicken stock.
5. Bubble for ten minutes to cook through.

You may like to dip the delicious roti in this, or to add chopped chicken or prawns, until cooked through.


As of now (1) people have had something to say...

  • […] 1.  Put the oil in a heavy based pan. 2.  Add the onion and sizzle until glossy. 3.  Add the next 7 ingredients and stir, cooking for about two minutes. 4.  Add the tomato and the water. 5.  Simmer for 4 or 5 minutes before adding raw prawns. (if they are cooked, then just head through) 6.  When the prawns have turned pink, the dish is ready.  It does benefit from being cooked in advance so that the flavours happily marry. 7.  Serve with plain boiled rice or roti. […]

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