Published by

Marcus

from Be Inspired – A Month of Malaysian: Inspired by Simon Goh (page 22) by Simon Goh and Roberta Muir

Plain flour, salt, sugar, milk and butter.

Version 2

Having never had “play dough: I wasn’t sure of the desired texture. Batch one needed a lot more water, but the dough was more like plasticine.

Roti version two I did by adding water, and a bit of milk (neither measured) until the dough was wet and sticky, and then adding back flour a bit at a time until it was no longer sticky. This resulted in a dough far more elasticity and easier to stretch until translucent.

Roti cooked in Breville sandwich maker.