Roti Kaeng

1. 1

   Make the roti dough

   Sift the flour into a large mixing bowl. Add the salt and sugar and mix thoroughly. Make a well in the center and add the beaten egg, sweetened condensed milk, and melted butter. Mix the wet ingredients together in the well, then gradually incorporate the flour. Slowly add water while working the mixture with your hands to form a moist, sticky dough. The dough should be soft but not too wet.

   8m

   Tips:

   • • Add water gradually - you may need slightly more or less depending on flour humidity
   • • The dough should be sticky and soft at this stage
2. 2

   Knead the dough

   Transfer the dough to a clean work surface and knead vigorously for 5-10 minutes until the dough becomes smooth, soft, and elastic. The dough should spring back when pressed. If it's too sticky, lightly dust with flour.

   10m

   Tips:

   • • Proper kneading develops gluten, which makes the roti stretchy and flaky
   • • The dough is ready when it's smooth and no longer sticks to your hands
3. 3

   Rest the dough

   Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes, preferably 1-2 hours. This resting period is crucial as it relaxes the gluten and makes the dough easier to stretch.

   30m

   Tips:

   • • Don't skip this step - it's essential for achieving thin, flaky roti
   • • For best results, rest for 2 hours or even overnight in the refrigerator
4. 4

   Divide and shape dough balls

   After resting, divide the dough into 8 equal portions. Roll each portion between your palms to form smooth balls about the size of a large lime or golf ball. Coat each ball generously with vegetable oil and place on an oiled plate or tray. Cover and let rest for another 10 minutes.

   5m

   Tips:

   • • Oil prevents the dough from drying out and helps with stretching
   • • Uniform sized balls ensure evenly cooked roti
5. 5

   Prepare curry for serving

   While the dough balls rest, gently reheat your massaman curry or curry of choice until hot and bubbling. Transfer to serving bowls and keep warm. The curry should be thick enough to coat the roti but not too thick to dip into.

   5m

   Tips:

   • • Massaman curry is the most traditional pairing
   • • Chicken curry or beef curry also work beautifully
6. 6

   Stretch the roti

   Prepare a large, smooth work surface (stone countertop, large platter, or pastry board) and oil it generously. Take one dough ball and place it on the oiled surface. Using your fingers, gently press and stretch the dough from the center outward, working in a circular motion. Gradually stretch the dough thinner and thinner, being careful not to tear it. You can also pick up the dough and gently stretch it by rotating it around your knuckles. The goal is to make the dough as thin as possible - almost translucent. It should be roughly 10-12 inches in diameter.

   3m

   Tips:

   • • This takes practice - don't worry if your first attempts aren't perfect
   • • The oil helps prevent sticking and allows the dough to stretch
   • • Work gently but confidently - stretched dough is surprisingly strong
7. 7

   Cook the roti

   Heat a flat griddle or large non-stick pan over medium heat. Add about 1 tablespoon of butter or oil. Carefully transfer the stretched roti to the hot griddle, keeping it as stretched as possible. Add a small piece of butter (about 1/4 tablespoon) on top of the roti. Let it cook for about 30-45 seconds until the bottom is golden brown with crispy spots. Flip the roti and fold in the edges to create a square or rectangle shape. Flip again to brown the folded side. The entire cooking process should take about 1 minute.

   2m

   Tips:

   • • Medium heat is key - too high and it burns, too low and it becomes tough
   • • The roti should be crispy and golden with some charred spots
   • • Folding creates layers and makes it easier to tear and dip
8. 8

   Serve immediately

   Transfer the cooked roti to a plate and serve immediately while hot and crispy. Repeat the stretching and cooking process with remaining dough balls. Serve the roti alongside bowls of warm curry for dipping. To eat, tear off pieces of roti and dip into the curry.

   1m

   Tips:

   • • Roti is best eaten fresh and hot - it loses crispiness as it cools
   • • Keep cooked roti warm in a low oven while cooking the rest
   • • Traditional street vendors cook roti to order for maximum crispiness

• •The key to great roti is the resting time - don't rush it. The dough needs time to relax
• •Practice makes perfect when stretching roti. Even experienced cooks sometimes tear the dough
• •Use plenty of oil on your work surface to prevent sticking and enable stretching
• •Medium heat is crucial - too hot and the roti burns before cooking through, too low and it becomes tough
• •Fresh roti is always better than reheated, so cook just before serving if possible
• •Massaman curry is the most traditional pairing, but chicken curry and beef curry are also popular
• •For a vegetarian version, serve with vegetarian massaman or yellow curry
• •Street vendors in southern Thailand often make roti look effortless by tossing and spinning the dough
• •Leftover dough balls can be refrigerated overnight and brought to room temperature before stretching

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  massaman-curry
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  chicken-curry
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  yellow-curry
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  cha-yen
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  kafae-yen
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  nam-manao

Roti Kaeng represents the rich Muslim culinary heritage in southern Thailand, particularly in provinces with significant Muslim populations like Phuket, Krabi, Trang, Pattani, and Yala. The dish has its roots in Malaysian roti canai and Indian paratha, brought to Thailand by Muslim traders and immigrants centuries ago. As these communities settled in southern Thailand, they adapted their traditional flatbreads to Thai tastes and paired them with Thai-Muslim fusion curries like massaman. While sweet roti topped with condensed milk and banana became popular with tourists and throughout Thailand as a dessert, the original savory version - roti served with curry - remains the traditional breakfast and street food in Muslim communities. In southern Thailand's morning markets and Muslim quarters, you'll find roti vendors skillfully stretching and flipping the dough, creating crispy, flaky breads fresh to order to accompany aromatic curries. This dish beautifully illustrates Thailand's religious and cultural diversity and the seamless blending of culinary traditions.

Authentic Roti Kaeng has several key characteristics that distinguish it from sweet tourist-oriented roti: 1) It's served as a savory dish with curry for dipping, not as a sweet dessert. 2) The roti should be thin, crispy, and flaky with visible layers, achieved through proper dough resting and skilled stretching. 3) Traditional pairings include Muslim-influenced curries like massaman (most common), chicken curry, or beef curry - never pork-based curries. 4) The dough contains minimal sugar and is not sweet, unlike dessert roti. 5) It's cooked with butter or ghee for richness and authentic flavor. 6) The roti is folded into a square or rectangle shape during cooking, making it easy to tear and dip. 7) It's served fresh and hot - roti loses its crispy texture when it cools. 8) In southern Thailand, this is primarily a breakfast food or morning snack, sold by Muslim vendors in morning markets and Muslim quarters. 9) The stretching technique requires skill - authentic street vendors can stretch the dough paper-thin without tearing. 10) Each roti is made to order, ensuring maximum crispiness. When ordering in southern Thailand, specify 'roti kaeng' to get the savory version with curry rather than the sweet version.