When I lived in Malaysia I got totally addicted to Roti, plain ones, Roti Telur (egg), Roti Pisang (banana) and this Roti Nangka (jackfruit). I eat them almost every day where I pair the savoury ones with Fried Chicken or just a simple sambal and for the sweet ones I have them for desserts. For me I quite consume it differently like I mentioned above as they usually eat this with curries basically replacing the rice, where they use the bread to scoop out those rich spicy sauces out of their plates.
So what makes this bread so addictive? Well it’s the chewy flaky layers of oil drenched dough freshly prepared as you order. It’s also inexpensive if I can remember its less than RM 2.00 for one but now I am here in New Zealand its quite different as there are few Malaysian restaurants and not all of them can copy the same texture that I always had in the Mamak in front of where I used to work. This means I have to learn this and cook it at home, I found a lot of guides online looks like the good ones needed some air flipping action like how it’s made in Malaysia until I found an easy method that gives nearly the same result.
- 1½ cups all-purpose flour
- ½ cup ghee
- ½ cup water
- 1 cup fresh jackfruits, sliced
- ½ cups water
- ⅓ cup sugar
- In a bowl sift together flour and salt.
- Add ¼ cup of ghee then mix it gradually while adding water until it forms into a ball.
- Start kneading the dough in a greased surface for 8 minutes.
- Place dough back in the bowl then let it rest for 2 hours.
- In a greased surface, get a small ball from the dough then using a rolling pin flatten the dough as much as you can. Gently stretch the dough outwards the centre while resting the hand on the middle when its partly see through brush a bit of ghee on top then bring ends to the centre. Repeat the process this process again once more. Finally flatten it again with a rolling pin until it forms a circle.
- Cook in a greased heavy pan for 1½ minutes on each side or until browned.
- In a saucepan combine all ingredients together, bring to a boil then simmer for 5 minutes or until liquid is reduced and thick.
- Turn heat off then serve with Roti.