Roti Bread
Thai Buddhism and manyspices and dishes are a direct influence from Indian culture. These arebasically Indian paratha bread made from wheat flour, then oiled and layered tobe cooked on a hot flattop. The most common way to eat them is a sweet versionby adding sugar and condensed milk. I also like to pair them with curry as astarch and an eating implement. Break off a chunk of bread, dunk it into curryand grab a piece of chicken on the way out.
Ingrediënten
MAKES: 8 FLATBREADS
- ½ cup 120 ml water
- 1 tbsp 15 g white sugar
- ½ tsp kosher salt
- ¼ cup 60 ml milk
- 1 egg
- 4 tbsp 56 g unsalted butter, melted
- 3 cups 375 g all-purpose flour Cooking oil
Instructies
- To the bowl of a stand mixer, add the water, sugar and salt.
- Stir well to dissolve the sugar and salt.
- Add the milk, egg and melted butter.
- Using a fork, scramble the egg for about 10 seconds and mix the ingredients together.
- Add the flour to the bowl, then attach the dough hook to the mixer, and knead on low for about 7 minutes.
- The dough should be tacky but not sticking to the container or your hand.
- This dough is quite wet compared to regular bread dough.
- Stretching the dough between your fingers should make a small windowpane.
- Prepare a separate resting container for the dough by oiling the inside of the container and adding some oil to the bottom of the container.
- Oil your hands.
- Divide the dough into eight equal pieces, each about the size of a golf ball or slightly larger.
- Form each ball by pulling a side of the ball and tucking it in the middle.
- Rotate and repeat the pulling and tucking until the ball is smooth.
- It should not take more than half a minute per ball.
- Finally, push the dough from the bottom through the space between your thumb and your index finger.
- The ball should be smooth and tight.
- Tuck the rest in and pinch it together.
- Oil the dough ball and place it in the oiled container.
- Form the rest of the dough balls and let them sit and bathe in the oil for at least 20 minutes.
- You can also leave them out overnight.
- Do not refrigerate.
- The resting period is very important as it lets the gluten relax.
- The relaxed dough is easier to spread out during slapping.
- Place a dough ball on an oiled work surface.
- Flatten the ball, then use a small rolling pin or your flat palm to spread it into a circle about ¼ inch (6 mm) thick.
- Sprinkle with a few drops of oil.
- Using a knife or dough scraper, make a cut to the middle of the circle.
- Start with the cut and roll the dough around until you meet the end of the cut, forming a tight cone.
- Then take the thick side with a lot of layers and start opening up the layers and flattening into a disc.
- This will create a layering effect.
- Roll the disc ¼ inch (6 mm) thick.
- Repeat until all the dough balls are cut, rolled and layered.
- Heat a heavy skillet, preferably cast iron, over medium-high heat for about 3 minutes, until hot.
- Place one roti on the hot skillet.
- Cook until golden brown on the bottom, then flip and repeat cooking the other side, for about 5 minutes total.
- Repeat until all the rotis are cooked.
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