Thursday, 24 January 2013

Roti Maryam

For health reason, I try to avoid margarine recently. I prefer to use oil or butter in baking. But for this one, I break it. That one is roti maryam, my favourite flatbread that I grow up with. 

Other region called it roti canai, roti cane, or roti konde. Since I was a kid, I often bought this yummy bread at Bahyan store. I do not know exactly is it the name of the store or the owner. Everybody in Pekalongan just said Bahyan for that store. Until now, when I visit my hometown, I still come to Bahyan to buy it ... :)

I found this recipe at tabloid nova and tried to make it myself this morning. The ingredient part is so simple, but the 'how to' is a bit tricky. We need to pay attention on spreading the dough as thin as possible to form its flaky texture. Then, the dough should be really elastic. I found that the longer I let the dough rest, the more elastic it will be. So, don't be in a rush in making this bread, the longer it rest the better ... ^^

Roti Maryam
By tabloid Nova

250 gr flour
1/2 tsp salt
175 gr margarine
125 ml warm water


  • Combine flour, salt and 25 gr margarine in a bowl. Add water a little at a time. Knead until the dough is smooth and pliable. (I used a hand mixer with the dough hook and added an extra 10 gr margarine to make the dough more elastic). 
  • Roll the dough into a big ball. Brush with oil. Cover with plastic sheet and kitchen towel. Let sit for at least 30 minutes or so.
  • Cut the dough into 10. Roll it out and place on a greased baking pan. (Because the dough seem not elastic enough after the first rest, I brush them again with oil, cover with kitchen towel and let sit for another 1 hour or so)
  • Transfer one dough to a greased tabletop. Roll it out with a rolling pin until really really thin. Spread margarine evenly (15 gr according to the recipe but mine is just about half of that). Roll it up into a long rope shape. Twist and pull to make it even longer and thin. 
  • Coil both side until they meet in the center and stack one on top of another.
  • Repeat for all the dough. (I let them sit for another 1 hour or so).
  • Heat a non stick pan on medium. Brush with margarine. 
  • Take one dough, gently flatten it and fry until golden brown on both sides.