Cook Time 30 minutes + resting time
500g tipo “OO” Flour
1 free range egg
1 tsp salt
1 cup water
1L sunflower oil
Place flour, egg, water and salt in the bowl of an electric stand mixer fitted with the paddle attachment, turn onto a low speed and mix to combine and bring the dough together, increase speed to medium as the dough comes together, add a little more water if required. The dough should be smooth and come together as a ball without being too sticky.
Knead dough in the mixer for 5 – 10 minutes, until the dough is smooth and bounces back when pressed. Remove from the mixer and divide into approximately 4 small balls. Place in a large mixing bowl and cover in vegetable oil, cover in cling film and allow to rest for at least 1 – 2 hours.
On a clean work surface, add a little vegetable oil to the bench and stretch out dough until thin and transparent, don’t worry about small holes in the dough, fold the dough onto itself to form a rectangle shape with a few layers.
Heat vegetable oil in a frypan or crepe pan over medium – high heat, when hot add roti bread, fry on each side until crispy and golden, remove from pan and place on a paper towel to absorb excess oil then season with salt flakes. Chop up into triangles to serve. Note - the dough will be easier to roll out the longer the dough sits and rests, ideally a few hours more.