Roti is an unleavened flat bread made of wheat that originated on the Indian Subcontinent. It looks and tastes a lot like a very thin white flour tortilla. Roti has since spread to countries with large Indian populations, like Pakistan, Sri Lanka, Singapore, Indonesia, and Malaysia, where its meaning has changed slightly. Roti in Malaysia refers to any kind of bread, including western yeast breads, while this kind of roti is known as roti canai or roti parata.
There are a lot of different kinds of rotis, but in Sri Lanka I most often see rotis stuffed with either savory vegetables or a sweet filling and folded into thick triangles. Durian roti is simply a roti stuffed with durian flesh. It’s a popular enough treat that it makes the wikipedia list of types of roti!
This is a very simple recipe for roti, but for a more detailed approach I recommend Singaporean food blogger Leslie Tay’s explanation at http://ieatishootipost.sg.
- 1 Cup flour
- About 1/2 Cup water
- 1 1/2 Cup Vegetable oil
- durian flesh
- sugar (optional)
1) Combine flour and salt in a bowl. Stir in enough water to make a dry dough ball.
2) Separate the dough into balls about the size of a golf ball. Dip in oil
3) Let the dough balls rest overnight or for more than 4 hours at room temperature.
4) Using a plate, pat and stretch the doughballs into thin round or square rotis.
5) Place a dollop of durian flesh in the middle and sprinkle sugar. Fold the roti into triangles or squares.
6) Heat a pan to medium heat. Cook the rotis on both sides until golden brown.