Dairy-Free Roti Telur Bawang
Discover the delightful flavors of Dairy-Free Roti Telur Bawang, a comforting Southeast Asian favorite made accessible for dairy-free diets. This easy-to-follow recipe features a tender, flaky roti stuffed with a savory mixture of eggs, finely chopped onions, and optional chili for a touch of heat. Crafted from scratch, the roti dough is made with simple ingredients like all-purpose flour, olive oil, and water, ensuring a light and airy texture without any dairy. Perfectly crisped in a skillet, these stuffed flatbreads are an ideal pairing for curries, chutneys, or enjoyed as a standalone dish. With just 20 minutes of prep and straightforward steps, this recipe is a must-try for roti enthusiasts looking for a dairy-free twist. Serve hot and savor the irresistible blend of textures and flavors!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Salt
- 2 teaspoons Sugar
- 2 tablespoons Olive oil
- 150 milliliters Water
- 4 pieces Large eggs
- 1 medium Onion, finely chopped
- 1 piece Chili, finely chopped (optional)
- 3 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well using a whisk.
Make a well in the center of the dry mixture and add the olive oil and water. Gradually mix the ingredients until they form a soft dough.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Divide the dough into 4 equal portions, shape them into balls, and coat lightly with olive oil. Cover with a damp cloth and let rest for at least 30 minutes at room temperature.
While the dough is resting, beat the eggs in a bowl and mix them with the finely chopped onion and optional chili. Season with a pinch of salt and set aside.
After the resting period, roll out each dough ball on a lightly greased surface using a rolling pin until it is thin and round, about 12 inches in diameter.
Heat a tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place one rolled-out dough in the skillet and cook for about 2 minutes until lightly golden.
Pour a quarter of the egg mixture onto the center of the roti and spread it evenly. Fold the edges of the roti over the egg mixture, forming a square or rectangular pocket.
Gently flip the roti and cook for another 2-3 minutes until the egg is cooked and the roti is crispy.
Repeat steps 7-9 for the remaining dough pieces, adding more oil to the skillet as needed.
Serve the dairy-free roti telur bawang hot with your favorite curries or chutneys.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.4 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 179 mg | 14% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
