A paper-thin Malaysian pastry, roti tissue is made by stretching and thinning buttery dough by hand, folding it, and cooking it on a dry griddle. A thinner, crisper cousin of roti canai, it pairs well with both sweet and savory fillings.
Knead the flour, water, salt, and sugar into a soft dough. Add the melted butter and continue kneading.
Coat the dough with cooking oil, cover it with plastic wrap, and let it rest at room temperature for 20 minutes.
Divide the dough into small pieces. Stretch each piece by hand until paper-thin, then fold it into a round shape.
Cook the flattened dough on a dry griddle for 2 minutes per side, until golden and crisp.
Do not worry if the dough tears while you stretch it; the holes will close when you fold the thin layers. Pull it slowly and patiently. Allergens: gluten (flour) and dairy (butter).
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