Malaysia's paper-thin flatbread, roti tissue, is made by hand-stretching a buttery dough until translucent, folding it, and cooking it on a dry griddle. A thinner, crispier cousin of roti canai, this recipe pairs with both sweet and savoury fillings.
Knead the flour, water, salt and sugar together until soft, then add the melted butter and keep kneading.
Coat the dough with vegetable oil, cover, and let it rest at room temperature for twenty minutes.
Divide the dough into small pieces and hand-stretch each one paper-thin, then fold into a round shape.
Cook the flattened dough rounds on a dry griddle for two minutes per side until golden and crisp.
Do not worry if the dough tears while stretching; small holes close up as you fold the thin layers. Pull slowly and patiently. Allergens: contains gluten (flour) and dairy (butter).
You can freeze the dough balls before cooking; let them thaw at room temperature before use.
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