A flaky, layered flatbread made by slapping and stretching oiled dough paper-thin, then folding and frying it on a hot griddle. Sold at mamak stalls across Malaysia any hour of the day, usually torn and dipped into dhal or curry.
Mix the dough
Mix the flour, salt, sugar, egg and water into a soft, slightly sticky dough.
Knead
Knead the dough on an oiled surface for eight minutes until smooth and elastic.
8 minRest the dough in oil
Divide the dough into eight balls, coat each generously in ghee, and rest covered for at least one hour at room temperature.
Stretch the dough
Take one oiled ball at a time and stretch and slap it against the counter until it is paper-thin and almost see-through.
Fold into a square
Fold the edges of the stretched dough inward to form a rough square, trapping air layers inside.
Griddle-fry
Fry the folded dough on a hot, well-oiled griddle for two minutes per side until golden and crisp, pressing the edges to encourage flaky layers.
4 minCrush and serve
Clap the cooked roti between your hands to loosen the layers, then serve hot with dhal or curry for dipping.
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