Roti Bread

• 500g tipo “OO” Flour
• 1 free range egg
• 1 tsp salt
• 1 cup water
• 1L sunflower oil

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This recipe was created for our partnership with Everyday Gourmet.

Place flour, egg, water and salt in the bowl of an electric stand mixer fitted with the paddle attachment, turn onto a low speed and mix to combine and bring the dough together, increase speed to medium as the dough comes together, add a little more water if required. The dough should be smooth and come together as a ball without being too sticky.

Knead dough in the mixer for 5 – 10 minutes, until the dough is smooth and bounces back when pressed. Remove from the mixer and divide into approximately 4 small balls. Place in a large mixing bowl and cover in vegetable oil, cover in cling film and allow to rest for at least 1 – 2 hours.

On a clean work surface, add a little vegetable oil to the bench and stretch out dough until thin and transparent, don’t worry about small holes in the dough, fold the dough onto itself to form a rectangle shape with a few layers.

Heat vegetable oil in a frypan or crepe pan over medium-high heat, when hot add roti bread, fry on each side until crispy and golden, remove from pan and place on a paper towel to absorb excess oil then season with salt flakes. Chop up into triangles to serve.

Note: the dough will be easier to roll out the longer the dough sits and rests, ideally a few hours more.