Roti Mataba

1. 1

   Prepare the roti dough

   Place the flour in a large bowl or in the bowl of a stand mixer with a dough hook attachment and make a well in the center. In a separate bowl, thoroughly whisk together the milk, salt, egg, and 130 ml water. Pour the liquid mixture into the well in the center of the flour and mix until a dough begins to form. Add the melted ghee and knead for 5 minutes, until the dough becomes smooth, soft, and elastic. The dough should be slightly sticky but not wet.

   NaNh NaNm

   Tips:

   • • The dough should feel soft and springy when properly kneaded
   • • Don't add too much flour - slight stickiness is good
   • • Room temperature liquids incorporate better
2. 2

   Rest the dough overnight

   Cover the dough and set aside to rest for 20 minutes. Then divide the dough into 4 equal portions (approximately 125g each). Grease your fingers with a little vegetable oil and shape each portion into a smooth ball. Place the dough balls on a greased baking tray, leaving space between them. Cover with plastic wrap or a damp muslin cloth and refrigerate overnight. This overnight rest is crucial for developing the dough's elasticity and making it easier to stretch thin.

   NaNh NaNm

   Tips:

   • • Overnight refrigeration is essential - don't skip this step
   • • Well-oiled dough balls won't stick together
   • • The dough needs at least 8 hours, preferably 12-24 hours
   • • Bring to room temperature 10-15 minutes before using
3. 3

   Make the curry paste

   Using a mortar and pestle, pound the garlic and shallots with the salt, reducing to a smooth paste. Add the ground toasted cumin and coriander seeds, along with the curry powder, cumin powder, coriander powder, and turmeric powder. Pound until all ingredients form a well-blended, aromatic paste. Alternatively, use a small food processor or blender, adding a tablespoon of oil if needed to help blend.

   NaNh NaNm

   Tips:

   • • Toasting whole spices before grinding intensifies their flavor
   • • Pounding releases more aromatic oils than blending
   • • The paste should be thick and fragrant
   • • Make this paste while the dough rests overnight
4. 4

   Cook the meat filling

   Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the curry paste and fry for 1-2 minutes until very fragrant. Add the minced chicken and diced onion. Stir-fry vigorously, breaking the meat into small pieces as it cooks. Continue cooking for 8-10 minutes until the chicken is fully cooked through and any liquid has evaporated. The mixture should be relatively dry. Stir in the slivered chilies. Remove from heat and let cool to room temperature. Just before assembling the roti, stir the 2 beaten eggs into the cooled meat mixture.

   NaNh NaNm

   Tips:

   • • The filling must be dry or it will make the roti soggy
   • • Cool the filling completely before adding eggs
   • • Don't add eggs until ready to assemble - they're raw and binding
   • • Taste and adjust seasoning - it should be well-spiced
5. 5

   Stretch the dough

   Remove the dough balls from the refrigerator 10-15 minutes before assembling. Generously grease your work surface and your hands with oil. Take one dough ball and place it on the oiled surface. Using your fingers and palms, gently press and stretch the dough outward from the center, working in all directions. Continue stretching and flattening until you have a thin rectangular sheet roughly 2mm thick and about three times as wide as it is long (approximately 25cm x 35cm). The dough should be thin but not tearing. Work gently and patiently - rushing causes tears.

   NaNh NaNm

   Tips:

   • • Oil prevents sticking and helps stretching
   • • Work gently - let the dough's elasticity do the work
   • • Skilled cooks can stretch it paper-thin, but 2mm is fine
   • • If dough resists, let it rest 5 minutes then continue
   • • Don't worry about perfect rectangles - rustic shapes are authentic
6. 6

   Fill and fold the roti

   With the stretched dough sheet oriented horizontally, spread one-quarter of the meat filling (about 3-4 tablespoons) over the center third of the dough. Top the filling with about 3 tablespoons of the beaten egg (from the 1 egg beaten for topping) and sprinkle with one-quarter of the sliced spring onions. Fold the left third of the dough over the filling, then fold the right third over that, creating a square or rectangular package. Press the edges gently to seal. You can also fold the top and bottom edges in slightly to fully enclose the filling.

   NaNh NaNm

   Tips:

   • • Don't overfill or the roti will burst during cooking
   • • Press edges firmly to seal but don't tear the dough
   • • The egg on top helps bind the filling
   • • Work with one roti at a time while others wait
7. 7

   Pan-fry the roti mataba

   Heat 2-3 tablespoons of oil in a large non-stick frying pan or flat griddle over medium heat. Once the oil is hot, carefully place one folded roti mataba in the pan. Cook for 2-3 minutes on the first side until golden brown and crispy. Carefully flip using a wide spatula and cook the other side for another 2-3 minutes until equally golden and crispy. The roti should be crisp on the outside with the filling fully heated through and eggs cooked. Transfer to a plate and keep warm while cooking the remaining roti mataba.

   NaNh NaNm

   Tips:

   • • Medium heat is key - too hot and the outside burns before filling cooks
   • • Don't move the roti around - let it crisp undisturbed
   • • Add more oil between batches if needed
   • • Press gently with the spatula for even crisping
   • • The roti should sizzle steadily but not violently
8. 8

   Cut and serve

   Transfer the cooked roti mataba to a cutting board. Using a sharp knife or pizza cutter, cut each roti into 4-6 pieces (squares or rectangles). Arrange on a serving platter and serve immediately while hot and crispy. Accompany with cucumber relish (ajad) on the side for dipping or spooning over. Some prefer to serve with a curry sauce as well.

   NaNh NaNm

   Tips:

   • • Serve immediately for best texture - they soften as they cool
   • • Cut while hot for cleaner edges
   • • The cucumber relish is essential for cutting the richness
   • • No additional sauce needed beyond the relish
   • • Leftovers can be reheated in a dry pan to re-crisp

• •The overnight dough rest is absolutely crucial - it develops gluten and makes the dough stretchable without tearing
• •Bring the dough to room temperature before stretching - cold dough is difficult to work with
• •Keep everything well-oiled during stretching to prevent sticking and tearing
• •The filling must be completely cooled before adding the eggs, otherwise they'll cook prematurely
• •Don't overfill the roti - less is more when it comes to preventing bursting during cooking
• •Cook over medium heat, not high - the outside needs time to crisp while the inside cooks through
• •Make the cucumber relish (ajad) fresh just before serving for best texture and flavor
• •For a vegetarian version, substitute the meat with finely chopped mixed vegetables, potatoes, or paneer cheese
• •Leftover filling can be used for other dishes like fried rice or as a curry
• •Practice makes perfect - the dough stretching technique improves with repetition
• •Some cooks add a touch of sweetened condensed milk to the dough for extra richness and slight sweetness
• •In Thailand, roti vendors often use a large flat griddle to cook multiple mataba at once

• •
  Cucumber relish (ajad)

  Essential accompaniment - the sweet-sour-spicy relish cuts through the richness perfectly

• •
  Yellow curry sauce

  Traditional Southern Thai pairing for dipping or drizzling

• •
  Massaman curry

  Rich, slightly sweet curry that complements the spiced filling

• •
  Sweet chili sauce

  Modern accompaniment that adds sweet heat

• •
  Thai iced tea (cha yen)

  Sweet, creamy beverage balances the savory, spiced roti

• •
  Fresh vegetables

  Sliced cucumbers, tomatoes, and lettuce provide cooling crunch

Roti Mataba has a rich multicultural history in Southern Thailand, dating back to the fourteenth century when migrants from Malaysia and India arrived with their culinary traditions. The dish represents the Thai adaptation of the Malay-Indian Murtabak (from the Arabic word 'mutabbaq' meaning folded). While not originally Thai, roti has been eaten by Thais for so long that it's become an integral part of Southern Thai cuisine. The introduction of roti to Thailand came through maritime trade routes, with Muslim traders, sailors, and tin miners bringing their food culture from India, Persia, Malaysia, and Indonesia. The dish took root particularly in Southern provinces with significant Muslim populations, such as Pattani, Narathiwat, and Satun. In 1943, a famous Bangkok roti establishment was founded by Abdul Kareem, a Muslim man from Southern India, who fled World War II turmoil to find peace in Thailand. Kareem stuffed traditional roti with Indian and Southern Thai curries to create mataba, and food-conscious Thai people enthusiastically embraced this innovation. Today, roti vendors are found throughout Thailand, though the most authentic versions remain in the South. They're typically prepared by Muslim or Indian-origin vendors who've had techniques passed down through generations. The dish is enjoyed any time of day - for breakfast, as street food snacks, or as a substantial meal, often paired with curry for dinner.

Authentic Roti Mataba is distinguished by several key characteristics that set it apart from similar dishes. The dough must be made at least one day in advance with overnight refrigeration - this crucial resting period develops the gluten structure that allows the dough to be stretched thin without tearing. Skilled vendors can stretch the dough paper-thin through a dramatic slapping and stretching technique, though home cooks achieve excellent results with patient hand-stretching to about 2mm thickness. The filling should be well-spiced with curry powder and aromatics, relatively dry (not saucy), and include raw beaten egg mixed in just before assembly - this egg binds the filling and adds richness. Traditional cooking is done on a large flat griddle or tava rather than in a deep pan, using moderate heat to achieve golden, crispy exteriors while fully cooking the filling. The essential accompaniment is cucumber relish (ajad) - a quick-pickled mixture of cucumbers, shallots, chilies, and cilantro in a sweet-sour vinegar syrup. This relish is never omitted as it provides crucial balance to the rich, spiced roti. Some vendors in Southern Thailand also serve mataba alongside curry (especially yellow curry or massaman) for dipping or spooning over. The texture should be flaky and crispy on the outside with a tender, well-seasoned interior. In markets throughout Southern Thailand, you'll find vendors preparing these fresh to order, with the sizzle and aroma drawing customers. The dish reflects the beautiful fusion of Indian, Malay, and Thai culinary traditions that characterizes Thai-Muslim cuisine in the South.