Recipe To Make Thai Roti

 

How To Make Thai Roti, The Recipe

The roti in Thailand originated in the southern region of the country. It is quite likely that the Muslim community in that part of Thailand, adapted a Malaysian roti to Thai tastes and preferences. This roti is available in almost every part of the country, the food vendors who really make these rotis well are generally Muslims. Most recipes for this popular Thai food dish, refer to the roti as a type of snack. What you must know is that, That rotis are made with a liberal quantity of butter or margarine. The stuffing inside the roti could be minced meat or bananas - vendors have today formulated their own interesting variations for what goes into the roti. One other ingredient that adds to the calorie value of this popular Thai snack is sweetened condensed milk. In this report, we provide details about making Thai rotis, the recipe is presented in simple language. 

Ingredients Required To Make Thai Roti (for 16 rotis)

  • 3 1/4 cups of white flour, the unbleached type. 
  • 1 teaspoon salt.
  • 1 tablespoon white sugar. 
  • 1 beaten egg.
  • 1 tablespoon milk.
  • 3/4 cups of water. 
  • 1/2 cup cooking oil. 
  • 1/4 cup melted butter. 
  • Sweetened condensed mil and sugar. 

Making Thai Rotis

We begin with preparing the flour for the rotis and kneading the dough. Sift the flour into a bowl, this will take out any lumps that might have formed in the white flour.You can press flour lumps that might be found with your finger, let flour then pass through the sieve. Press a depression in the center of the sifted flour, now pour the beaten egg and milk into the depression. Add the water and keep stirring the mix. 

The flour mixture from the bowl will now need to be kneaded, you could do this on the table or use a fairly large flat tray. Pour the mixture on the table or tray, once you have kneaded it for around 5 minutes, the four can be easily stretched and gets an elastic texture. Form the entire dough into a round ball, keep it still for around 30-40 minutes. You don't want the flour to dry up during this time, should the dough lose its moisture content, making the rotis would be quite a challenge. Covering the dough with a damp cloth or, wrapping it in plastic wrap will keep the dough in good shape. 

You will need a kitchen table to work with the dough, the roti ends up being quite large and hand space is required, since the flattening of the dough is done by hand. Each roti will be made from one portion of the dough, the measurements for various ingredients used in this recipe should give you around 16 Thai rotis. Here is a professional way to separate the dough into 16 portions. Use your hands to roll the dough into one long piece, try to keep the width of thickness of the rolled out dough uniform. Pull out 16 pieces of Thai roti dough, use both hands and roll the 16 pieces into a ball. 

The dough is being flattened above, use your fingers to do this. Use many gentle pats and allow the roti to stretch gradually. Notice the placement of the hands, you will need to hold the Thai roti the right way to get the desired stretch. 

Lift the roti with the fingers placed as shown, gently slap the roti on the table and give it a slight pull. The right movement will cause the roti to stretch. Keep doing this repeatedly and the roti will gradually begin to stretch. 

We want to ensure that the dough balls are a bit oily so that, they don't stick the table when they are flattened. Use a kitchen brush and spread some oil on top of each dough ball, flatten the ball a bit with your hand. Once this is done for all the balls, place them together and cover them. We will now take one of the dough balls and begin making our Thai rotis. Place the ball on the table and flatten it with your fingers, use repeated light pats. Once the flattened dough is around 6 inches, light it up with both hands holding it only on one of the edges. Slowly 'slap' the roti on to the table and it should stretch a bit, keep doing this and each time the roti grows a little more thinner and a little more larger. You should end up with a stretched roti that is almost transparent. 

Notice that the fully stretched roti is quite transparent. Liberal amounts of butter or oil will be applied to ensure, that the roti does not harden or get burnt on the hot pan. 

Banana is just one of the fillings that is often used in Thai rotis. Notice that the filling occupies a small portion of the roti, the roti will be folded into a square shape in the next step. 

Place the stretched roti carefully on to a medium heated hot pan, you will need to drop some oil on to the pan before, placing the roti on it. You do now want your Thai roti to fold up as you place it on the pan, the above images would make things clearer. The roti is thin and trying to turn it around too many times on the pan can cause it to tear or bend, we will therefore limit its movement to the minimum. The filling is then placed in the center of the roti, much of the roti is left empty. You will need to keep dropping some oil a few times, do it right on the roti that is getting cooked and also use a little along the edges of the roti.

Once the open roti shows some air bubbles coming up, it is ready to be folded. Carefully fold the Thai roti and get it to a more or less, square shape. The roti itself is so thin that the folded piece will just retain that square shape without opening up. You will be turning the folded roti around but, not just yet. 

Some cooks use both butter and oil liberally as the roti cooks. The roti itself might harden if the fat is not sufficient. Notice the lump of butter melting on the left edge of the roti in this image. In the next stage, the roti will be turned on its back. You will need to ensure that both sides of the roti are cooked. 

There is another version of Thai roti that you might come across, these rotis are rather stiff and crisp and round. The rotis are not folded but rather, rolled into something like a tube. In the most common version of these crisp rotis, the Thais smear sweetened (condensed) milk on the roti before rolling it. The roti that we have discussed in this report, will be soft when just cooked and remain soft (probably a little soggy) if left for a while. 

This is what the roti looks like when it is just turned around. You can always turn it back around if you feel that, it needs to be a cooked for a little while more. Some vendors might break an egg on the bananas just as the fruit is placed on the roti. If you happen to be doing that, make sure that the egg cooks and solidifies inside the roti.

The roti is patted down gently, at the same time the spoon being used is dipped into the oil or the butter. This helps coat the roti, this is a high calorie Thai sweet dish. For many local Thais, just one roti like the one being made here, would make up for half of their afternoon meal. A great way to enjoy a variety of Thai sweets is to share them with friend. .

Making perfect rotis is more like an art, while getting the ingredients in the right proportion might not be a problem, getting the right form, texture and shape for the roti might take some time to perfect. If you are interested in making these Thai rotis, remember that the ingredients mentioned above give you around 16 rotis. You could increase or decrease the ingredients depending on the number of rotis that you wish to make. It might be a great idea to have your friends and neighbors taste your rotis and provide their comments. We are almost done with the making of our Thai rotis, let's move to the last few steps and relish the Thai snack. 

Turning the folded roti on its back once more, you can see that this side is well cooked too. Keep the color of the cooked roti in mind, it will make it easier for you to decide when to flip the roti and when to take it off the hot pan and relish it. 

Finally done, congrats and making one of the most delicious snacks in Thailand. Cut the roti into neat squares, just big enough to be picked up with a fork and eaten. We tried eating Thai rotis with a cup of hot coffee, an interesting combination. 

Kaisilver: The above report is compiled by the Kaisilver team. As the world's leading online made to order jewelry provider, we at Kai Silver have no business interest in the food business. The information in this report is shared to make visitors to the website aware of Thai culture, food and lifestyles. We custom make all types of jewelry in gold or sterling silver. You can choose from our designs or send us images of your own. You can contact our experts at sales@kaisilver.com for all your gemstone and jewelry queries and requirements. 

Custom bracelets with your selection of gemstones and your design concept. The same quality standards are maintained for both, gold and 925 sterling silver bracelets ... more

A stunning collection of fine custom rings in gold and sterling silver. No restrictions on gem selection or design, expert workmanship for both gold and 925 silver rings ... more