Guatemalan-style Cebolla Roti (Onion Flatbread)

Ingredients

In this Guatemalan adaptation, we incorporate traditional Guatemalan spices and flavors to transform the Malaysian Roti Bawang into Cebolla Roti. The addition of local spices and the use of Guatemalan onions give this dish a unique twist, infusing it with the vibrant flavors of Guatemala. We alse have the original recipe for Roti bawang, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, and salt.
2. 2.
   Gradually add the warm water and knead until a smooth dough forms.
3. 3.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
4. 4.
   In a skillet, heat the vegetable oil over medium heat.
5. 5.
   Add the chopped onion and sauté until golden brown.
6. 6.
   Add the cumin powder, paprika, and chili powder to the skillet and cook for an additional minute.
7. 7.
   Remove the skillet from heat and let the onion mixture cool.
8. 8.
   Divide the dough into small balls and roll each ball into a thin circle.
9. 9.
   Spread a spoonful of the onion mixture onto one side of the dough circle.
10. 10.
    Fold the dough in half, sealing the edges.
11. 11.
    Heat a non-stick pan over medium heat and cook the flatbread on both sides until golden brown.
12. 12.
    Repeat the process with the remaining dough and onion mixture.
13. 13.
    Garnish the Cebolla Roti with fresh cilantro before serving.

Treat your ingredients with care...

• Onion — Make sure to finely chop the onion to ensure it cooks evenly and blends well with the spices.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the onion mixture.
• Serve the Cebolla Roti warm for the best flavor and texture.
• Experiment with different herbs and spices to customize the flavor to your liking.
• If you prefer a softer texture, cover the cooked flatbreads with a clean kitchen towel to keep them warm and moist.
• Leftover Cebolla Roti can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Guatemalan-style Cebolla Roti as a side dish with your favorite Guatemalan main course, such as Pepián or Hilachas. It also pairs well with soups and stews.

Presentation advice

Arrange the Cebolla Roti on a platter and garnish with fresh cilantro leaves for an attractive presentation. Serve it alongside the main dish or as an appetizer.