Roti Telur

Ingredients

• 2 cups plain flour
• 1/2 tsp salt
• 1 tbsp sweetened condensed milk
• 3/4 cup water
• 1/2 cup ghee, divided, plus extra for the griddle
• 4 eggs
• 1 small onion, finely chopped (optional)
• Dal curry, to serve

Before you cook

• Mix the flour, salt and condensed milk in a bowl.
• Gradually add the water, mixing until a soft dough forms.
• Knead the dough for 8 minutes, until smooth and elastic.
• Rub a thin coat of ghee all over the dough, cover, and rest for 30 minutes.
• Divide the dough into 4 balls and coat each ball in ghee.
• Rest the oiled dough balls for another 20 minutes.
• Finely chop the onion, if using.

Steps

1. Flatten one dough ball on an oiled surface with oiled hands.
2. Stretch the dough outward from the center until it is thin and almost see-through.
3. Fold the edges of the stretched dough inward to form a rough square.
4. Heat a flat griddle or heavy pan over medium heat with a little ghee.
5. Lay the folded dough square onto the hot griddle.
6. Crack an egg into a small bowl and beat it lightly with a pinch of chopped onion.
7. Pour the beaten egg over the top of the roti on the griddle.
8. Fold the edges of the roti over the egg to seal it inside.
9. Cook for 2 minutes, then flip and press gently with a spatula.
10. Cook for another 2 to 3 minutes, until both sides are golden and crisp.
11. Repeat with the remaining dough balls and eggs.
12. Cut each roti into wedges and serve hot with dal curry.