Malaysian Roti Telur – Roti with Eggs

How to Prepare the Famous Malaysian Roti with Eggs – Roti Telur

Name: Malaysian Roti Telur – Roti with Eggs
Cuisine: Malaysia
Ingredients: Wheat Flour (as per your need): 7 1/4 Cups; Sugar: 2 1/2 Tsps.; Sea Salt: 1 1/2 Tsps.; Egg: 1; Water: 2 Cups; Margarine: 2 Tbsps.; Roti Canai Dough: 1/2; Egg: 1; Red Onions; Green Chilies; Vegetable Oil

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Ingredients

	For the Roti Canai Dough
	7 1/4 Cups Wheat Flour (as per your need) 1 Kg.
	2 1/2 Tsps. Sugar
	1 1/2 Tsps. Sea Salt
	1 Egg
	2 Cups Water
	2 Tbsps. Margarine Or Ghee for coating
	For Roti Telur
	1/2 Roti Canai Dough
	1 Egg
	Red Onions Sliced
	Green Chilies Chopped
	Vegetable Oil As per need

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Features:

Cuisine:

Malaysia

10-15 Minutes
Medium

Ingredients

For the Roti Canai Dough
7 1/4 Cups Wheat Flour (as per your need)
1 Kg.
2 1/2 Tsps. Sugar
1 1/2 Tsps. Sea Salt
1 Egg
2 Cups Water
2 Tbsps. Margarine
Or Ghee for coating
For Roti Telur
1/2 Roti Canai Dough
1 Egg
Red Onions
Sliced
Green Chilies
Chopped
Vegetable Oil
As per need

Directions

Author – Flavours Of Asia

(Visited 2,096 times, 4 visits today)

Steps

1 Done	Roti Canai Dough Take 7 1/4 cups of flour, 2 1/2 teaspoons of sugar and 1 1/2 teaspoons of sea salt in a mixer bowl attached with a dough hook. Stir for a couple of seconds.
2 Done	Then, add an egg and stir again for a few seconds. Gradually, pour in the water while it’s mixing. Increase the speed to 2 and knead about 5-6 minutes until a soft dough is formed.
3 Done	Divide into two smaller portions and knead the dough for about 1 ½ minute or 2 minutes. Cover the dough with a cloth and let it rest for 20-30 minutes. Then, again divide the dough into 16 to 20 portions and roll into round balls.
4 Done	Coat the dough with margarine store it in a muffin pan, tray or a plastic container. Cover the dough with a plastic wrapper and let it rest for about 4 hours at room temperature. If you’re not making the roti on the same day, you may store it in the fridge for maximum 2-3 days.
5 Done	Roti Telur For making the Roti Telur, first, oil your palms and the work surface lightly. Take the roti canai dough and flatten it on the surface with your palms. Drizzle some oil and stretch the dough using a circular motion. Slightly oil your palm from time to time to avoid sticking.
6 Done	Now, place one hand underneath the dough and the other on the top to flip the dough forward. Then, moving both your hands around the roti, continue flipping for 6-10 times until it becomes thin.
7 Done	Once it is almost thin, lightly lift the dough from its edges and stretch outwards to make it paper-thin. Once done, scatter some chopped red onions and green chillies over it. Next, put an egg and then spread it using a spoon.
8 Done	Now, lift one end of the dough and place it in the middle covering the egg spread. Then, lift the opposite end and place it on top. Later, fold in the other two sides overlapping each other.
9 Done	Once done, heat a flat-bottomed frying pan (or cast iron pan) on a medium flame and pour a little oil to coat the surface. When the pan is hot enough, place the dough and drizzle some over it.
10 Done	Fry the dough until it changes its color to golden brown on both the sides. Flip it over to fry the other side. Once fried, transfer the roti and drain the excess oil on a paper towel. Your Malaysian Roti Telur is ready to serve!