Dish

Roti bom

Roti bom is made from flour, water, salt, and sometimes yeast. The dough is kneaded and then left to rest before being rolled out and cooked on a griddle. The bread is soft and fluffy with a slightly crispy exterior. It is often served with curry or other spicy dishes to help soak up the sauce.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Bread› Flatbread

Origins and history

Roti bom has been a staple in Malaysian cuisine for centuries. It is believed to have originated in the Indian communities of Malaysia. Roti bom is often served during festivals and special occasions.

Dietary considerations

Roti bom is vegan and can be made gluten-free by using a gluten-free flour blend.

Variations

Roti bom can be made with different types of flour, such as whole wheat or chickpea. It can also be flavored with herbs or spices. Some variations of roti bom are stuffed with meat or vegetables.

Presentation and garnishing

Roti bom can be garnished with herbs such as cilantro or mint.

Tips & Tricks

To make roti bom extra crispy, brush the bread with melted butter before cooking. To prevent the bread from sticking to the griddle, lightly oil the surface before cooking.