If you’ve ever tried ordering roti for delivery you may have experienced its ability to go from amazingly delicious to very average within a few degrees loss of temperature. It’s one of those things best hot out of the pan, but you don’t need to go without next time beef rendang is en route.
As soon as the two-ingredient spring onion pancake was launched into the world, I began having thoughts about doing the same thing but plain to serve as a roti paratha/canai sub-in.
Because the pastry isn’t cooked for as long, or as hot, the interior becomes gelatinised and stays chewy/stretchy like the inside of a fresh croissant. Perfect for roti.
You can fry these in oil or butter for extra flavour and a shinier exterior, but mostly out of laziness I just put them in a dry pan.
How to make puff pastry roti
Take 1 sheet of store-bought puff pastry. Roll it up tight into a log and slice into 2 or 4 equal lengths.
On a clean oiled benchtop/board or piece of baking paper, place the log of pastry vertically (spiral-side up) and squash it down with the palm of your hand to flatten into a disc.
Roll thin with a rolling pin to just a few millimetres. It will shrink a bit when it’s cooked.
Place a pan over low-medium heat and fry the pastry for 3-4 minutes either side until golden and puffing slightly.
While still hot, scrunch the sides together to fluff them up. Serve immediately.
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