Roti Dough - Pbang Roti แป้งโรตี

Method

Making Dough

Dissolve sugar and salt in ½ cup of water. Add milk, egg and melted butter. Beat the egg lightly. Add 3 cups of flour. Knead in a mixer for 15 minutes. The dough should be tacky but not sticking to the container or your hand. This dough is quite wet compared to a regular bread dough.

Forming Dough

Prepare the dough resting container by oiling the inside of the container and adding some oil on the bottom of the container. Oil your hand.

Divide the dough into 10 equal pieces, each about the size of a golf ball or slightly larger. 

Form the ball by pulling a side of the ball and tucking it in the middle. Rotate and repeat the pulling and tucking until the ball is smooth (picture 5). It should not take more than half a minute per ball. Finally, push the dough from the bottom through the space between your thumb and your index finger (picture 6). The ball should be smooth and tight. Tuck the rest in and pinch it together.

Oil the dough ball and place it in the oiled container.

Form the rest of the dough balls and let them sit and bathe in oil for at least 20 minutes. Do not refridgerate. You can leave them out overnight. The resting period is very important; it lets the gluten relax. The relaxed dough is easier to spread out during slapping.