6/1/10

roti...

Here's my sweet version with condensed milk and sugar...



Introduced by Indian, roti becomes a popular snack in Thailand. Roti comes with different fillings. It can be sweet or savory, for example, condensed milk and sugar, banana and chocolate, cheese, curry and meat etc. The recipe is simple, but the technique of stretching the dough is quite challenging as you can see here.

Ingredients:
makes 4

- 250 g all-purpose flour
- 25 g egg
- 10 g condensed milk
- 5 g sugar
- 2 g salt
- 125 g water
- 10 g unsalted butter, softened
- 50 g canola oil



Preparation:

1. Whisk together egg, condensed milk, sugar, salt and water in a small bowl.
2. Sift the flour into a big bowl. Make a well in the middle, add egg mixture. Use your hand to incorporate the mixture into a dough. Add butter and knead until the dough is soft and form into ball.
3. Cut the dough into 4 pieces and roll into balls. Place into a bowl with canola oil, cover with plastic wrap and let rest for 30 minutes.
4. Flatten each balls. Roll out by hand as thin as you can. You can also stretch the dough by slapping on the table.
5. Warm frying pan at high heat. Add in oil. Place in the roti and fry until light golden brown on both sides. Remove the roti from the pan, drizzle with condensed milk and sprinkle with sugar.

Here's my savory version with green curry chicken.

9 comments:

Catherine Parker said...

These look yummy. I can't wait to try them! I love your recipes, they're so unusual and full of taste. I'm a long time reader of your fabulous blog, but first time follower as I've only just opened a blogger account and set up a blog (http://bakezilla1.blogspot.com/). I just hope mine is as great as yours! :)

Thip said...

Thank you for stopping by, Catherine. I hope you enjoy blogging. :)

bake in paris said...

It is so convenient to purchase one here in Bangkok, but I believe if we make our own version of roti - either sweet or savoury, it will taste fantastic!

Thanks for sharing and greatest luck to your baking classes :-)

Sawadee from Bangkok,
Kris

OysterCulture said...

Oh my gosh, this looks incredible, a must try soon! Thanks so much for sharing.

Vanillaorchid said...

น่าทำมาก ๆ เลยค่ะพี่ทิพย์ คนข้าง ๆ อุ้มชอบกินโรตีใส่กล้วยหอมมาก ๆ รีบจดสูตรไปลองทำด่วนค่ะ ขอบคุณค่ะพี่ทิพย์

OakMonster said...

Oh yey! Rotiiiii! You know, one year I went home and my mom packed me stacks of already-made frozen rotis for the US. It was still frozen when we got off the plane. :)

But hey, now I can try to make 'em from scracth. Thank you jaaaa!

Josh S said...

Rod dii! I am sure your version doesn't include some guy kneading the dough with his feet. (Traditional style.) Found your blog today, your food looks fantastic.

Shivani said...

hey i am an indian and with the kind of fascination shown here for the Roti, I thought i'd mention that this is one of the most unusual and unconventional way of making a roti that I have come across. When u deep fry a rolled out dough ball, it becomes what we call a "Puri" and when shallow fried(like here, i am assuing) it is called a "Parantha". Traditional rotis contain no eggs and use curd or water(for daily purposes)and are baked not fried!
But interesting way of making one!

Thip said...

Thanks for stopping by, Shivani...

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