Roti Telur (Classic Malaysian Egg Flatbread)
Hidangan tradisional · Malaysian
A beloved Malaysian street food, Roti Telur is a thin, crispy, and flaky flatbread filled with a savory egg mixture, often served with curry or sambal.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- All-purpose flour2 cups
- Water1/2 cup
- Salt1 tsp
- Ghee or vegetable oil1/4 cup
- Eggs4
- Onion, finely chopped1/2 cup
- Green chilies, finely chopped (optional)1-2
- Curry leaves, chopped (optional)1 tbsp
- Vegetable oil for fryingas needed
Langkah
- 1
In a bowl, combine flour and salt. Gradually add water and mix to form a soft, pliable dough. Knead for 5-7 minutes until smooth. Add 1 tbsp of ghee/oil and knead again. Cover and let rest for 30 minutes.
- 2
Divide the dough into 4 equal portions. Roll each portion into a ball.
- 3
In a separate bowl, whisk the eggs with chopped onion, green chilies (if using), and curry leaves (if using). Season with a pinch of salt.
- 4
Heat a lightly oiled griddle or flat pan over medium-high heat. Take one dough ball and flatten it. Stretch and flatten it as thinly as possible into a large circle.
- 5
Pour about 1/4 of the egg mixture onto the flattened dough. Fold the edges of the dough inwards to enclose the egg mixture, forming a parcel or a slightly thicker flatbread.
- 6
Carefully place the filled flatbread onto the hot griddle. Cook for 2-3 minutes per side, until golden brown and crispy. Add a little more ghee/oil around the edges if needed for crispiness.
- 7
Remove from the griddle, cut into wedges if desired, and serve immediately.
