Roti boyan, a Malaysian street food from the Boyanese community, is made by stretching unleavened dough thin by hand, filling it with beaten egg and onion, and cooking it in a skillet. Stretching the dough without tearing it takes practice.
Mix the flour, water, 1 tablespoon (15 ml) of cooking oil, and salt until a smooth dough forms.
Coat the dough with oil, cover it with plastic wrap, and let it rest at room temperature for 30 minutes.
Beat the eggs with the onion and parsley.
Hold each piece of dough by its edges and stretch it thin by hand. Lay it in a hot skillet, pour the egg filling over it, and fold the edges inward.
Cook in a hot skillet brushed with the remaining cooking oil for 5 minutes, until golden on each side.
Stretch the dough by holding its edges rather than its center; otherwise, the middle may tear and the egg filling may leak out. Allergens: contains wheat (gluten) and eggs.
Kenarları katlamayı ilk seferinde beceremedim, yumurta harcı dışarı taştı ve tavaya yapıştı. Hamuru biraz daha kalın bırakınca ikinci denememde çok daha iyi ve düzgün bir sonuç elde ettim.
Hamuru ince germek ilk denememde bile şaşırtıcı derecede kolay oldu, yumurta harcı tavada saniyeler içinde piştin.
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