Makes 8
Yudhika‘s tips
- This dough can be made without a mixer but it takes hours and lots of kneading.
- The dough must be rested to get the best result.
Ingredients
- 500g cake flour
- 5ml salt
- 30ml soft butter
- 15ml condensed milk
- 170ml warm water
- 100ml melted butter
Here’s how
- Place the cake flour and salt into a Kenwood mixer.
- Use the paddle attachment to work the butter into the flour until it removes bread crumbs.
- Dissolve the condensed milk into the warm water and pour this into the mixing bowl.
- Use the dough hook to work the mixture for a few minutes until the dough is soft and smooth.
- Divide the dough into 8 portions.
- Roll each portion into a length.
- Coil up half the length toward the centre and then repeat on the opposite side, coiling the length in the opposite direction.
- The dough should look like an ‘S’.
- Fold the one coiled section over the other.
- Dip the dough in warm melted butter and place on a dinner plate.
- Repeat until all the dough is coiled and dipped.
- Cover the dough with plastic wrap and leave aside for 3 hours or max overnight.
- Press the dough and work it until it is paper thin.
- Oil the work surface if necessary and dip your fingers in the melted butter to prevent sticking.
- Drape the paper thin dough into a pleated fan and coil tightly.
- Leave the dough to rest for an hour.
- Press the dough into a thin round using your fingertips.
- Also use the palms of your hand to press the dough into a thin round.
- Heat an AMC skillet and cook the rounds on a medium heat.
- When the roti paratha turns golden brown, flip it over and drizzle a little melted butter over.
- Flip the roti paratha again and cook until golden brown and crispy.
- Serve immediately with beef rendang or a curry of your choice.