Thai Style Roti Bread

Prep Time 20 minutes   Cook Time 10 minutes   Rated:

When in Asia, one must try the authentic roti bread, usually cooked in the street on a huge flat hot pan, pulled and oiled and pulled again until it has loads of flaky layers all coming together in a tantalising golden flat bread to be used for dipping into the curry sauce of choice. They are also sometimes rolled up or folded and served hot just on their own. It is hard to resist.

Here is my version, none of the charm of an Asian holiday, but all of the flavour of this amazing flat bread. Think about filling it with eggs, seafood, curry or choice and rolling it up. Just wipe that drip off your chin now. So good. Serve with any of the following.

Chilli Jam

Condensed Milk Dulce de Leche

Number Seven Thai Pork

Cambodian Beef Curry

Beetroot Chutney

Pineapple Jam

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Place all ingredients except oil and butter into Thermomix 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 bread mat and divide into 16 pieces using a spatula. Roll into balls and drizzle generously with oil. Cover and rest again.


Heat a large flat pan on a medium for at least 10 minutes. You want an even heat, and very hot, without being smoky hot.


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...

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