Spring-onion and cheese roti
Layered no-yeast skillet breads packed with spring onion, hard cheese, sesame, and butter.
Prep30 min
Cook20 min
Rest25 min
Servings6
Adapted from Fast & Easy Recipes
Ingredients
Written for a 28 cm pan
Units
Temperature
Servings
- 300 g plain flour rounded
- 5 g fine salt rounded
- 5 g baking powder rounded
- 200 ml warm water rounded
- 150 g spring onions, finely sliced rounded
- 150 g hard melting cheese, grated rounded
- 100 g unsalted butter, melted rounded
- 10 g sesame seeds rounded
- 15 ml neutral oil, for the pan rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Mix flour, salt, and baking powder. Add the water and knead for 5 minutes, then cover and rest for 20 minutes.
- Divide into six balls. Roll one into a very thin round or rectangle.
- Brush with butter and scatter with spring onion, cheese, and sesame. Roll into a tight log, coil the log, and tuck the end underneath.
- Rest the coils for 5 minutes, then roll gently to 16 to 18 cm rounds.
- Cook two at a time in a lightly oiled 28 cm skillet over medium heat, 2 to 3 minutes a side, until deeply spotted, flaky at the edge, and the cheese has melted through the layers. Three batches take about 20 minutes.
Notes
- Slice the spring onions finely so they do not tear the dough.
- Roll the filled coils gently to preserve the layers.
- Keep finished breads under a towel if you prefer them soft rather than crisp.
Sources consulted
Good with
Sources consulted
Metric quantities and home-kitchen instructions normalized from the video description and demonstrated method.
From Christoph Mayer