Foodie Friday: Roti Revisited

Curry roti with beef: roti stuffed with ground beef

roti with beef

One of my favorite Malaysian treats is roti canai. I recently tried a new version of it: roti filled with beef. Kind of like a Malaysian calzone.

Sadly, I was underwhelmed–even with the winning curry sauce. It’s because the meat ends up overpowering the flavor. Also, the filling reduces the light and flaky texture that’s a key element of the flatbread. Next time, I’m going for the original!

Fun fact: Roti is also known as “flying bread” because of the way it’s made (through spinning the dough in the air). 

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Comments

  1. I look the ‘flying bread!’ The first time I saw dough flipped in the air was in Italy where pizzas are SO good! Your dish seems tasty too. I just admire your ability to come up with a new dish every Friday. See you, Jennifer.

    • Jennifer J. Chow says:

      Thanks, Evelyne! You know, when I was Italy, I didn’t actually see too much flipping. We just bought pizza al taglio when they cut it for you. I did try my hand at flipping dough at a local pizza parlor–it’s harder than it looks!

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