Makes
10-15 breads
Ready In:
90 minutes
Good For:
Morning tea, with sweet preserves, stuffed curries, or accompanied by chutney.
Ingredients
- 1.1kg premium flour
- 500 ml warm milk (blood temp)
- 200g sourdough starter
- 2 eggs
- 20g salt
- 20g sugar
- 15g dried yeast
- pinch allspice
- pinch cumin powder
- 50-70g butter
- oil spray
Step by Step Instructions
Step 1
Love making these types of breads. Always leftovers for the next day, and they taste nice with the sourdough flavours. I like them hot with jam and chutney. Great breakfast treat. The dough can be prepared and stored in the fridge for up to 3 days.
Step 2
The timing of this recipe includes a fermentation period, so if the dough has already been made, it’ll only take about 10 minutes to pan-fry the bread.
To begin, in a large mixing bowl or machine (with dough hook), pour the warm milk, yeast, eggs, sourdough starter and sugar. Leave to pre-ferment for 5 minutes.
Step 3
If making by hand, add all the flour, spices and salt to a large bowl. Add the yeast liquid to the middle of the flour, start with a spoon, stirring and incorporating the flour from the sides of the bowl. After 2 minutes, move the dough onto a clean area, and mix and knead until soft and stretchy. Use more flour if needed. This will take 10 minutes.
If using a machine, add the flour, salt and spices to the yeast mixture. Using a dough hook, mix on low speed for about 7 – 10 minutes until the dough is soft and stretchy.
Step 4
Once the dough has been mixed and kneaded until smooth and stretchy, move it into a large clean bowl that’s been greased with oil spray. Cover the dough with Glad Wrap.
Move the dough to a warm place to proof and ferment until almost doubled in size. This will take about 40 minutes.
Step 5
Divide the dough into 10-15 pieces. Roll each piece into a ball by rolling the dough in a circular motion while gently pushing.
Place each ball onto a clean area. Spray lightly with oil, cover with Glad Wrap, and leave for 5 minutes to help relax the dough for rolling.
Step 6
I’m not sure if you’ve used oil for rolling out before, but it’s excellent. A lot cleaner and much better when making pan-fried breads and roti.
Flatten each ball and spray oil, top and bottom. Using a rolling pin, roll and stretch the dough until it’s the thickness of a 10-cent piece, or 1/2 cm.
Place your pan over a medium to high heat and allow it to warm.
Step 7
Spray some oil into the pan and then place the rolled dough. Leave the dough in the pan for 2 minutes until it starts to create bubbles on the top. Flip it over and brush the top with softened butter.
Cook for another minute and then flip over and brush the other side with softened butter. When you flip to brush the other side, it’ll start inflating. Push down lightly on the dough when it starts to inflate.
Flip the roti again and cook for 30 seconds and then it should be cooked.
Step 8
To clarify: put bread into the pan, it bubbles, flip, apply butter, cook 1 min, flip, apply butter, flip, cook 30 seconds.
The bread should be a deep golden patchy colour with a very soft aromatic centre.
I stack mine up while making, which helps to soften them even more. Cool completely if freezing.
They will last for three days in the fridge.
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