Recipe

Roti Bawang with a Twist

Crispy Onion Flatbread: A Malaysian Delight

4.5 out of 5

Roti Bawang is a popular Malaysian dish that combines the simplicity of flatbread with the irresistible flavors of caramelized onions. This recipe adds a twist to the traditional dish, elevating it with a crispy texture and a burst of aromatic spices.

Bread› Flatbread› Roti bawang

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Preparation time

45 minutes

Cooking time

15 minutes

Total time

60 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if butter is substituted with a plant-based alternative), Dairy-free (if butter is substituted with a plant-based alternative), Nut-free, Egg-free

Allergens

Wheat

Not suitable for

Gluten-free (due to the use of all-purpose flour)

Ingredients

2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
1 teaspoon salt 1 teaspoon salt
1 tablespoon vegetable oil 1 tablespoon vegetable oil
1 cup (240ml) warm water 1 cup (240ml) warm water
2 large onions, thinly sliced 2 large onions, thinly sliced
2 tablespoons butter 2 tablespoons butter
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon ground coriander 1 teaspoon ground coriander
1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
1/2 teaspoon chili powder 1/2 teaspoon chili powder
Salt to taste Salt to taste
Vegetable oil for frying Vegetable oil for frying

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 8g, 4g
Carbohydrates (total, sugars): 45g, 4g
Protein: 6g
Fiber: 3g
Salt: 1g

Preparation

1.
In a large mixing bowl, combine the flour and salt. Add the vegetable oil and gradually pour in the warm water. Mix until a soft dough forms.
2.
Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3.
Meanwhile, heat the butter in a pan over medium heat. Add the sliced onions and cook until they become golden brown and caramelized, stirring occasionally. This process may take around 15-20 minutes.
4.
Add the ground cumin, ground coriander, turmeric powder, chili powder, and salt to the caramelized onions. Stir well to combine and cook for an additional 2 minutes. Remove from heat and set aside.
5.
Divide the rested dough into small balls, approximately the size of a golf ball. Roll out each ball into a thin circle.
6.
Spread a generous amount of the caramelized onion mixture onto one half of each rolled-out dough circle. Fold the other half over the filling and press the edges to seal.
7.
Heat vegetable oil in a frying pan over medium heat. Fry the filled dough circles until they turn golden brown and crispy on both sides. This should take about 2-3 minutes per side. Remove from the pan and drain on paper towels.
8.
Serve the Roti Bawang hot with a side of spicy sambal or yogurt sauce.

Treat your ingredients with care...

Onions — Make sure to slice the onions thinly to ensure even caramelization.
Cumin and coriander — For enhanced flavor, consider toasting the whole seeds and grinding them fresh before using.
Turmeric powder — Be cautious as turmeric can stain surfaces and clothing easily.

Tips & Tricks

For an extra crispy texture, you can brush the filled dough circles with a little oil before frying.
Experiment with different spice combinations to customize the flavor profile of the dish.
If you prefer a milder taste, reduce the amount of chili powder or omit it altogether.
Serve the Roti Bawang immediately after frying to enjoy it at its crispiest.

Serving advice

Serve the Roti Bawang as a snack or a light meal. It pairs well with a side of spicy sambal or a cooling yogurt sauce. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the Roti Bawang on a platter, showcasing their golden brown and crispy exterior. Serve them whole or cut into smaller pieces for easy sharing.