Roti Telur Recipe

Roti Telur Recipe
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A Malay delicacy the Roti Telur is flatbread mostly eaten during supper. The egg is poured over the roti and onions are added and cooked to prepare this easy to make dish. Sprigs cilantro and Jalapeno chilies are used for garnishing.
Roti Telur Recipe
Difficulty Average
Rating 7.3 / 10 (4 votes)
Recipe Type Non Veg.
  • 10 oz All purpose flour
  • 1/2 Cup ghee
  • 1-2 Red onions, finely chopped
  • 4-6 Sprigs cilantro, finely chopped
  • 1 Egg for each dough sheet
  • 2-3 Fresh green or Jalapeno chilies, finely sliced
  • 1/2 Cup water
  • Salt and pepper to taste
How to make Roti Telur:
  • Sieve flour and salt into a bowl.
  • Mix ghee, add water gradually and knead till the dough is smooth.
  • Let the dough rest for about 2 to 3 hrs to soften.
  • Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
  • First flatten with oiled palms, now thin it again by pulling the edges.
  • Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
  • Now sprinkle a little flour and roll out into a paper-thin rectangular sheet.
  • Preheat the griddle or pan, grease it well with ghee.
  • When hot, put roti on it.
  • Break one egg in the middle of the roti, carefully spread the egg, over the middle portion of it.
  • Sprinkle chopped onions, cilantro, chilies, salt and pepper.
  • Now fold the edges of the roti dough over, just enough to close the egg mixture in.
  • Cook for about 2 to3 minutes until golden brown.
  • Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
  • Cut it into 2 or 4 pieces.
  • Serve hot or cold.