Malaysian Roti Recipe Recipe

All-purpose flour: The base of 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 create a soft and pliable dough.

Water: Necessary for hydrating the flour and forming the dough.

When rolling out each dough ball, ensure to use a lightly floured surface to prevent sticking. Additionally, for an extra flaky texture, you can brush a thin layer of oil on the dough before folding it over and rolling it out again. This technique creates layers within the roti, making it more tender and delicious.

• 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 flour 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 will slightly alter the flavor.

• 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 adds a richer flavor and healthier fats, though it may slightly change the taste of the roti.

• 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.

• water - Substitute with milk: Milk can make the roti softer and richer, adding a slight creaminess to the dough.

• water - Substitute with coconut water: Coconut water adds a hint of coconut flavor and a touch of natural sweetness.

• Allow the roti to cool completely after cooking. This prevents condensation, which can make the roti soggy.
• Place a piece of parchment paper between each roti to prevent them from sticking together.
• Stack the roti and wrap them tightly in aluminum foil or plastic wrap.
• Store the wrapped roti in an airtight container or a resealable plastic bag to maintain freshness.
• For short-term storage, keep the roti in the refrigerator. They will stay fresh for up to 3 days.
• For long-term storage, place the wrapped roti in the freezer. They can be frozen for up to 2 months.
• To reheat, remove the roti from the freezer and let them thaw at room temperature for about 30 minutes.
• Heat a skillet over medium heat and warm each roti for 1-2 minutes on each side until they are soft and pliable.
• Alternatively, you can reheat the roti in the microwave. Place a damp paper towel over the roti and microwave for 20-30 seconds.

• Stovetop Method: Heat a skillet or griddle over medium heat. Place the roti on the hot surface and cook for about 1-2 minutes on each side until warmed through. This method helps retain the roti's original texture and flavor.

• 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 10-15 minutes. This method is great for reheating multiple rotis at once.

• 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. Be cautious not to overheat, as this can make the roti tough.

• Steaming Method: Fill a steamer with water and bring it to a boil. Place the roti in the steamer basket, cover, and steam for about 2-3 minutes. This method helps to keep the roti soft and pliable.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the roti directly on the rack or on a baking sheet. Heat for 5-7 minutes until warmed through. This method is quick and convenient for reheating a single roti.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the roti in the air fryer basket and heat for 3-4 minutes. This method gives the roti a slightly crispy texture while keeping it warm and delicious.

• Mixing bowl: A large bowl used to combine the flour, salt, and sugar, and to mix in the vegetable oil and water to form the dough.

• Measuring cups: Used to measure out the precise amounts of flour, water, and vegetable oil needed for the recipe.

• Measuring spoons: Used to measure the salt and sugar accurately.

• Rolling pin: A tool used to roll out each dough ball into a thin circle.

• 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 scale: Optional, but useful for dividing the dough into 8 equal parts by weight.

• Plastic wrap: Optional, to cover the dough balls and prevent them from drying out while you work on rolling them out.

• Dough scraper: Optional, to help divide the dough and scrape it off the work surface.

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

Use a stand mixer: Save time on kneading by using a stand mixer with a dough hook attachment.

Divide dough efficiently: Use a kitchen scale to quickly and evenly divide the dough into 8 equal parts.

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

Stack and cover: Stack cooked roti and cover with a clean cloth to keep them warm and soft.