Dairy-Free Roti Telur Bawang
Discover the tantalizing flavors of Dairy-Free Roti Telur Bawang, a savory Malaysian-inspired flatbread filled with a fluffy egg and onion mixture that's perfect for breakfast, brunch, or a quick snack. Made without any dairy, this recipe uses simple pantry staples like all-purpose flour, olive oil, and water to create a soft, elastic dough that's easy to roll out and crisp up in a skillet. The filling, a delightful combination of eggs, finely chopped onions, and optional chili for a spicy kick, creates a harmonious balance of texture and taste. Each roti is folded into a golden, flaky pocket, making it an indulgent yet wholesome treat. Serve these irresistible flatbreads piping hot with your favorite curries, chutneys, or as a standalone delight to impress family and friends. With just 20 minutes of prep and no dairy in sight, this recipe is the ultimate crowd-pleaser for any occasion!
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Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Salt
- 2 teaspoons Sugar
- 2 tablespoons Olive oil
- 150 milliliters Water
- 4 pieces Large eggs
- 1 medium Onion, finely chopped
- 1 piece Chili, finely chopped (optional)
- 3 tablespoons Vegetable oil
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well using a whisk.
Step 2
Make a well in the center of the dry mixture and add the olive oil and water. Gradually mix the ingredients until they form a soft dough.
Step 3
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Step 4
Divide the dough into 4 equal portions, shape them into balls, and coat lightly with olive oil. Cover with a damp cloth and let rest for at least 30 minutes at room temperature.
Step 5
While the dough is resting, beat the eggs in a bowl and mix them with the finely chopped onion and optional chili. Season with a pinch of salt and set aside.
Step 6
After the resting period, roll out each dough ball on a lightly greased surface using a rolling pin until it is thin and round, about 12 inches in diameter.
Step 7
Heat a tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place one rolled-out dough in the skillet and cook for about 2 minutes until lightly golden.
Step 8
Pour a quarter of the egg mixture onto the center of the roti and spread it evenly. Fold the edges of the roti over the egg mixture, forming a square or rectangular pocket.
Step 9
Gently flip the roti and cook for another 2-3 minutes until the egg is cooked and the roti is crispy.
Step 10
Repeat steps 7-9 for the remaining dough pieces, adding more oil to the skillet as needed.
Step 11
Serve the dairy-free roti telur bawang hot with your favorite curries or chutneys.
Nutrition Facts
| Serving size | (861.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2043.7 |
| Total Fat 90.4g | 0% |
| Saturated Fat 16.4g | 0% |
| Polyunsaturated Fat 27.9g | |
| Cholesterol 744mg | 0% |
| Sodium 2655.4mg | 0% |
| Total Carbohydrate 253.0g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 14.5g | |
| Protein 56.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 189.6mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 811.6mg | 0% |
Source of Calories