Malaysian Roti Recipe

All-purpose flour: The main ingredient for the dough, providing structure and texture.

Salt: Enhances the flavor of the roti.

Sugar: Adds a hint of sweetness to balance the flavors.

Vegetable oil: Helps to make the dough pliable and adds a bit of richness.

Warm water: Activates the gluten in the flour, making the dough easier to work with.

When rolling out the dough, ensure to use a light dusting of flour on both the surface and the rolling pin to prevent sticking. This will help you achieve a thin and even circle for each roti. Additionally, when cooking, press down gently with a spatula to ensure even browning and to encourage the roti to puff up slightly, giving it a delightful texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the roti slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture, though it may slightly alter the texture.

• sugar - Substitute with coconut sugar: Coconut sugar provides a lower glycemic index and a slight caramel flavor.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a richer flavor and added health benefits, though it may impart a slight olive taste.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is solid at room temperature, which may affect the dough's texture.

• warm water - Substitute with milk: Milk can make the dough richer and softer, though it may slightly alter the flavor.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the roti softer and more tender.

• Allow the roti to cool completely before storing. This prevents condensation, which can make the roti soggy.
• Place a piece of parchment paper between each roti to prevent them from sticking together.
• Store the roti in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the roti at room temperature. They will stay fresh for up to 2 days.
• For longer storage, freeze the roti. Place the parchment-separated roti in a freezer-safe bag or container. They can be frozen for up to 3 months.
• To reheat, thaw the roti at room temperature if frozen. Heat a skillet over medium heat and warm each roti for about 1-2 minutes on each side until they are soft and pliable.
• Alternatively, you can reheat the roti in the microwave. Wrap them in a damp paper towel and microwave for 20-30 seconds until warm.

• Stovetop Method:

  • Heat a non-stick skillet over medium heat.
  • Place the roti on the skillet and cook for about 1-2 minutes on each side, pressing gently with a spatula to ensure even heating.
  • If the roti feels too dry, lightly brush it with a bit of vegetable oil or butter before reheating.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the roti in aluminum foil to prevent it from drying out.
  • Place the wrapped roti on a baking sheet and heat for about 10 minutes.
  • For a crispier texture, unwrap the roti for the last 2 minutes of heating.

• Microwave Method:

  • Place the roti on a microwave-safe plate.
  • Cover it with a damp paper towel to keep it moist.
  • Microwave on high for 20-30 seconds. If needed, heat in additional 10-second intervals until warm.

• Steaming Method:

  • Set up a steamer or use a pot with a steaming rack.
  • Place the roti on the steaming rack and cover with a lid.
  • Steam for about 2-3 minutes until the roti is soft and warm.

• Toaster Oven Method:

  • Preheat the toaster oven to 350°F (175°C).
  • Place the roti directly on the rack or on a baking sheet.
  • Heat for about 5-7 minutes, checking occasionally to ensure it doesn't overcook.

• Air Fryer Method:

  • Preheat the air fryer to 320°F (160°C).
  • Place the roti in the air fryer basket.
  • Heat for 3-4 minutes, flipping halfway through to ensure even warming.

• Mixing bowl: A large bowl used to combine the flour, salt, and sugar, and to knead the dough.

• Measuring cups: Used to measure out the all-purpose flour and warm water accurately.

• Measuring spoons: Used to measure the salt, sugar, and vegetable oil precisely.

• Rolling pin: Used to roll the dough balls into thin circles.

• Skillet: A flat-bottomed pan used to cook the roti on medium heat.

• Spatula: Used to flip the roti while cooking to ensure even browning on both sides.

• Kitchen towel: Used to cover the dough while it rests to prevent it from drying out.

Prepare ingredients in advance: Measure and mix the flour, salt, and sugar ahead of time to streamline the process.

Use a stand mixer: Utilize a stand mixer with a dough hook to knead the dough quickly and efficiently.

Rest dough overnight: Let the dough rest in the fridge overnight to save time on the day of cooking.

Preheat the skillet: Ensure the skillet is preheated before you start cooking the roti to reduce cooking time.

Batch cooking: Cook multiple roti at once if you have a large enough skillet.