Thai Roti

Flaky Thai-style roti with crisp edges and soft layered centres, cooked on a hot griddle.

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Resting the dough in oil makes it stretchable enough to pull very thin, which creates the characteristic flaky layers.

Ingredients

• 400 g plain flour
• 1 tsp fine salt
• 1 tbsp sugar
• 1 egg (large)
• 180 ml water (lukewarm)
• 1 tbsp condensed milk (optional)
• 80 ml neutral oil (for resting and cooking)
• 40 g butter (softened)

Step-by-step method

1. Mix the flour, salt and sugar in a bowl. Add the egg, water and condensed milk if using and mix into a soft dough.
2. Knead for 8–10 minutes until smooth and elastic. Divide into 8 balls and coat each lightly with oil.
3. Place the balls in an oiled container, cover and rest for at least 1 hour so the gluten relaxes.
4. Oil the work surface. Press one ball flat and stretch it gently from the edges until almost translucent, repairing small tears by folding nearby dough over them.
5. Dot with a little butter, then fold the sides inward to make a square parcel.
6. Cook on a lightly oiled griddle over medium heat for 2–3 minutes per side until crisp and golden with cooked layers inside.
7. Serve hot as a savoury flatbread or, for a sweet version, drizzle lightly with condensed milk.