10 – 15 individual servings
This is a really quick, easy to make, soft roti; it just a takes a few basic ingredients that can be found in most pantries. It’s so versatile that it’ll go with just about anything as a side. You can try it with anything from Indian chana masala to Singapore chilli crab. The results will speak for themselves! Let’s get started.
Here, it accompanies pan baked red snapper.
Quick Soft Roti – Recipe
- 1 ½ cup milk
- 1 egg
- Salt, to taste
- 1 tsp. sugar
- 1 Tbsp. melted margarine (or butter), plus more to grease pan
- 1 ¾ cup all-purpose flour, sifted
- ½ cup water, to thin batter
- Combine all ingredients together – except the flour and water – until smooth.
- Sieve in flour a little bit at a time and whisk together until well incorporated. Add enough water until pourable, resembling slightly thick crepe batter.
- Strain batter through a sieve or tea strainer and into a beaker cup, making it easy to pour batter into pan.
- Warm a large non-stick or flat crepe pan on medium, grease with margarine and pour about a ¼ to ½ cup of batter in (depending on how big your pan is).
- Spread batter to the outer edge of the pan by using the back of a ladle slowly and gently over the circumference of the batter. This will guide the batter to the outer edge of the pan, making a nice round roti.
- Once edge lifts off the pan slightly, no more than 2 minutes, flip over and cook for another few seconds until evenly cooked through. Transfer to plate and continue steps 4 – 6 until all the batter is finished.
This is not your typical thick, layered roti you find in Indian restaurants and in the freezer section of the supermarket. This is a thin, soft, very elastic crepe like roti with a Malaysian influence that you can enjoy with a spicy curry of your choice.