You know I need to knead…and as I am developing a ‘Thai Thai Again’ advanced cooking class, I have been playing around with breads and flatbreads that may or may not be eaten in Thailand. I have to say, in traditional Thai cuisine, you will not find a lot of bread. SO: Disclaimer is thus….I have seen these served on the street with condensed milk AND sugar AND banana, and they are delicious. Full of carbs, and fat, so not for the diet conscious…but when has that ever been my mantra anyway?? Perfect for a hungry crowd with the sweet stuff or as an accompaniment to a great curry. The trick is in the pulling and folding, so go and watch a few videos with the technique. Once you get it, it is quite easy though I confess I must stick to square roti…I get the thinnest result that way. (And as mentioned…I am all about thin!!)
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- 500 g bakers flour
- 200 g water
- 35 g milk
- Pinch Pink Salt Flakes Pink salt flakes BUY
- 2 tbsp sugar
- 1 egg
- Oil and butter as needed
Place all ingredients except oil and butter into Thermo bowl and mix 15 sec/speed 6. Knead 2 min/Interval.
Leave in bowl for 20 minutes. Knead again 2 min/Interval.
Place onto oiled Silpat mat and divide into 16 pieces using your trusty SuperKitchenMachine spatula. (Don’t have one yet? Head on over to the store and order immediately!!) Roll into balls and drizzle generously with oil. Cover and rest again.
Heat a large flat pan on Induction 6 for at least 10 minutes.
Roll one ball at a time into a circle with a rolling pin. Slap the flat bread onto the mat and pull, turn, slap and pull again. It should catch on the mat and so pull the dough thinner and thinner without breaking. If it doesn’t stick, just use a very little oil on the mat and it should work. Pull it into a circle or square and then oil your hot pan. Fry each side, adding some butter once the bread has puffed up.
Remove, drizzle with honey, condensed milk, sprinkle with sugar, whatever takes your fancy…or serve with an amazing curry to mop up all those juices...