Baida Roti

A golden, crispy shell that cracks to reveal a soft, fragrant egg filling. The aroma of hot ghee and toasted spices searing the dough immediately fills the kitchen.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 416
• Protein: 13 g
• Carbs: 52 g
• Fat: 17 g

Ingredients

• 250 g Wheat flour ( sifted )
• 150 ml Mineral water
• 1 tbsp Peanut oil
• 1 pinch Gray sea salt
• 4 piece Egg ( beaten )
• 1 piece Onion ( very finely minced )
• 1 piece Thai chili optional ( minced without seeds )
• 1 tbsp Fresh cilantro ( chopped )
• 1 tsp Turmeric powder
• 1 tsp garam masala
• 2 tbsp ghee ( for frying )

Instructions

1. Prepare the dough

   Mix flour, salt, oil, and water. Knead vigorously until the dough is supple, elastic, and no longer sticks to the sides of the bowl. Form into a ball.

2. Rest the dough

   Cover with a damp cloth and let rest. This time is crucial to relax the gluten and make the very thin rolling required for the recipe easier.

3. Prepare the egg mixture

   In a bowl, beat the eggs with the minced onion, chili, cilantro, turmeric, and garam masala. The mixture should be homogeneous and well-spiced.

4. Rolling and folding

   Divide the dough into four. Roll each piece very thinly on an oiled surface, almost until transparent. Place a quarter of the mixture in the center and fold the edges to form a sealed square.

5. Cooking in ghee

   Heat the ghee in a pan. Place the roti and cook over medium heat. Baste with hot fat. When the side is brown and crispy, flip it. The egg should puff up inside.

Chef's tips

• The dough must be rolled so thin that you can almost see through it.
• Use a spatula to press down lightly on the roti while cooking; this helps the egg cook evenly.
• The ghee must be very hot to sear the dough instantly without making it soggy.

Storage

Eat immediately to maintain the crunch. Does not store well.