Roti Maryam

Ingredients:

1 egg
1 egg yolk
1 tsp salt
2 cups bread flour (I used 1 cup all purpose flour mixed with 1 cup bread flour)
1 tbsp (15 g) butter
1/2 cup lukewarm water
butter for brushing (about 3 g or more for each roti)
vegetable oil for pan-frying

Method:

In a bowl, beat egg and egg yolk together with salt; set aside.

In a separate bowl, add-in flour and make a hole in center of the flour pile.

Pour-in eggs mixture, gradually covered with side flour and stir to incorporate.

Add-in butter and knead to mix fully.

Gradually, pour-in water, knead to smooth and non-sticky dough.

Lightly coat dough with oil and set aside covered to rest for about 3 hours.

Divide dough into 8 portions.

Over a lightly oiled flat surface, via rolling pin roll out each portions covered with lightly greased plastic to very thin and transparent oval sheets.

Brush-on butter all over on the exposing surface.

Gently, pick-up two ends, twist ends in co-current(opposite) direction into a thin log and form to spiral shape on greased working surface (overlap a bit while spiraling to prevent holey roti).

Covered with lightly greased plastic again and flatted spiral doughs with rolling pin to about 0.2 cm thick.

Carefully, transfer sheeted doughs onto a preheated flat pan (over medium flame)/griddle, pan-fry/grill till both surfaces are golden brown (flip occasionally for even browning).

Remove from griddle/heat, brush-on some butter and best serve with curries.