Roti Nangka

Roti Nangka

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.

Roti Nangka
Prep time
Cook time
Total time
Serves: 3
  • 1½ cups all-purpose flour
  • ½ cup ghee
  • ½ cup water
  • salt
Jackfruit Filling
  • 1 cup fresh jackfruits, sliced
  • ½ cups water
  • ⅓ cup sugar
  1. In a bowl sift together flour and salt.
  2. Add ¼ cup of ghee then mix it gradually while adding water until it forms into a ball.
  3. Start kneading the dough in a greased surface for 8 minutes.
  4. Place dough back in the bowl then let it rest for 2 hours.
  5. 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.
  6. Cook in a greased heavy pan for 1½ minutes on each side or until browned.
Jackfruit Filling
  1. In a saucepan combine all ingredients together, bring to a boil then simmer for 5 minutes or until liquid is reduced and thick.
  2. Turn heat off then serve with Roti.


Roti Nangka Wide


7 Responses

  1. Perfect with a little jack fruit inside. My teenagers love roti. It is one of those perfect after school snacks… Take care, BAM

  2. I love roti, especially with curry.

  3. Kristy says:

    I too love roti. It’s one of those things I can eat way too many of and way too easily!

  4. I had no idea you lived in Malaysia. I love roti as well…Jackfruit is quite popular in Brazil too. This kind of jackfruit compote is called doce de jaca in Brazil. What a lovely combination!

  5. Dear Raymund,

    I grew up in KL and have never heard of roti nangka! Then again, I don’t have a sweet tooth and have always had roti with curry.

  6. It’s called roti nangko here in palembang,
    usually drizzled with gooey palm sugar and coconut cream too…

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