Baida Roti
Ingredients
- 250 gWheat flour (sifted)
- 150 mlMineral water
- 1 tbspPeanut oil
- 1 pinchGray sea salt
- 4 pcEgg (beaten)
- 1 pcOnion (very finely minced)
- 1 pcThai chili (minced without seeds)
- 1 tbspFresh cilantro (chopped)
- 1 tspTurmeric powder
- 1 tspgaram masala
- 2 tbspghee (for frying)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain the crunch. Does not store well.
