1
Knead the dough
15 minKnead the flour, water, 1 tablespoon of oil and salt into a smooth dough.
Bread
Coming from Malaysian street food's Boyanese community, roti boyan is made by hand-stretching an unleavened dough thin, filling it with a beaten egg and onion mixture and pan-cooking it. Stretching the dough thin without tearing it is the step that takes the most practice.
Step by Step
How to make it?
2
Rest the dough
30 minOil the dough, cover with cling film and rest it at room temperature for 30 minutes.
3
Prepare the filling
5 minWhisk the eggs with the onion and parsley.
4
Stretch and fill
10 minHold each piece of dough by the edges and stretch it thin over the hot pan, pour the egg filling on top and fold in the edges.
5
Pan-cook
5 minCook in the hot pan brushed with the remaining oil for 5 minutes until golden on each side.
Reminder
Stretch the dough by holding the edges rather than the centre, or the middle will tear and the egg filling will leak out. Allergens: contains wheat (gluten), egg.
Editor's Note Editörün Notu
Keeping the pan at medium-high heat cooks the egg filling quickly inside the dough without it running.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (2)
3.0
3 reviews
%33 recommend it
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C
Cemal Erdem
Aide de Cuisine
5 days ago
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.
D
Derya Koç
Aide de Cuisine
2 weeks ago
Hamuru ince germek ilk denememde bile şaşırtıcı derecede kolay oldu, yumurta harcı tavada saniyeler içinde piştin.
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