A symbol of Jakarta's Betawi wedding tradition, roti buaya is made by shaping whole-wheat yeasted dough into a crocodile and baking it. Representing lifelong loyalty, this bread takes centre stage on celebration tables.
Knead the whole-wheat flour with the yeast, sugar, salt, olive oil and lukewarm water into a smooth dough.
Cover the dough and let it double in size, about 15 minutes.
Punch down the dough and shape it into a long piece, forming the crocodile's body and tail by hand and snipping scale patterns into the back with scissors.
Bake in an oven preheated to 190°C for 15 minutes, until golden on top.
Don't shape the tail too thin, or it will snap easily in the oven. Allergens: contains gluten (whole-wheat flour).
Traditionally roti buaya is baked as a pair (one large, one small); if you make a single loaf, just extend the baking time by 5 minutes.
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