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Roti tissue: recipe illustration
Pasta & rice

Roti tissue

An extremely thin Malaysian flatbread, almost transparent, resembling tissue paper. It is made by tossing the dough in the air and is usually eaten with curry or sprinkled with sugar.

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Ingredients

Ingredients

Pour la cuisson

Optional extras

On the side

Nutrition facts

405 kcal per serving

Protein
11.5 g
Carbohydrates
44.8 g
of which sugars
2.1 g
Fat
19.2 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, sugar and salt in a bowl, then make a well in the centre.
  2. Add the egg, milk, melted butter and lukewarm water, and mix until you have a soft, smooth dough.
  3. Cover and let it rest for 30 minutes at room temperature.
  4. Divide the dough into 4 balls and coat them with a little oil.
  5. Roll each ball out with a rolling pin, then stretch it by hand until it is very thin and you can see light through it.
  6. Heat a flat pan or wok over medium-high heat with a little oil.
  7. Hold the dough by two corners, swing it so it drapes over the pan, then cook for 30 seconds on each side.
  8. Fold the bread into a square or triangle and serve straight away with curry or sugar.

Variations and tips

Sweet version. Sprinkle the roti tissue with sugar and roll it up for an afternoon snack.

Buttery version. Brush it with melted butter before folding for extra indulgence.

More ideas

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Original Ecomely recipe.