Gluten-Free Roti Telur Bawang
Discover the irresistible charm of Gluten-Free Roti Telur Bawang, a delightful twist on the classic Malaysian street food! This gluten-free recipe combines a tender, homemade flatbread with a savory filling of beaten eggs, finely chopped onions, and optional cilantro for a burst of fresh flavor. Using gluten-free all-purpose flour and xanthan gum ensures the perfect stretchy texture, while a touch of olive oil and butter lends richness to each crispy fold. Quick to prep and cook in just 40 minutes, these golden parcels are ideal for a hearty breakfast, light lunch, or snack. Best served warm with your favorite dipping sauce, this dish proves that comfort food can be deliciously gluten-free.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 2 pieces Large eggs
- 1 piece Medium onion, finely chopped
- 2 tablespoons Chopped cilantro (optional)
- 2 tablespoons Butter or margarine
Instructions
In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Gradually add the warm water and olive oil to the dry mixture. Stir with a spoon or spatula until the dough begins to come together.
Knead the dough gently in the bowl until it forms a smooth and slightly elastic ball, about 2-3 minutes. If the dough is too sticky, add a little more flour.
Cover the dough with a damp cloth and let it rest for 15 minutes to allow the xanthan gum to activate and to improve the dough's elasticity.
While the dough is resting, beat the eggs in a small bowl and set aside. Prepare the chopped onion and cilantro if using.
Divide the rested dough into 4 equal portions and roll each portion into a smooth ball.
On a clean, lightly floured surface, roll out one ball of dough into a thin circle, about 8 inches in diameter.
Spread a quarter of the beaten egg mixture onto the dough circle, then sprinkle a quarter of the chopped onion and cilantro over the egg.
Fold the sides of the dough over the filling to form a square or envelope shape, ensuring the filling is enclosed.
Heat a non-stick skillet over medium heat and melt a half tablespoon of butter or margarine.
Place the filled dough envelope seam-side down onto the skillet. Cook for 2-3 minutes on each side, or until golden brown and the egg is cooked through.
Remove the cooked roti from the skillet and repeat the process with the remaining dough balls, adding more butter to the skillet as needed.
Serve the roti telur bawang warm, either on its own or with a side of your favorite dipping sauce.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 308 mg | 7% | |
*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.
