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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Pour 285 ml of water into a large bowl, add 10 g salt, 10 g butter, and 10 g sweetened condensed milk, and stir well with a wooden spoon until the salt and fats are completely dissolved.
Watch out
The water must not be too hot, otherwise it will affect the gluten strength, causing the dough to break easily when stretching.
Pour 500 g all-purpose flour into the prepared liquid mixture, continue stirring with a wooden spoon until shaggy, then knead continuously by hand until the flour and water are fully combined and the dough surface becomes smooth and even.
Watch out
Do not add too much water casually if the dough feels too dry, otherwise it will become too sticky to shape.
Place the smooth dough ball into a bowl, cover it by inverting another metal bowl over it, and let it rest for 6 to 7 hours to proof fully.
Watch out
The container must be completely sealed while resting, otherwise the dough surface will dry and form a crust, causing holes everywhere when stretching.
While waiting for the dough to rest, take 300 g yellow split peas, place them in a pot, wash them clean, and prepare for making curry.
Watch out
The lentils must be picked through for impurities and washed clean before cooking, otherwise the curry will have a gritty texture.
After the dough has rested for over two hours, wash hands, apply a little butter, divide and pinch the large dough into small uniform portions, round them up, place them in a container, cover, and continue resting until about 7 hours total.
Watch out
When dividing the dough, try to make the sizes as uniform as possible, otherwise they will cook unevenly during frying.
Spread a little cooking oil on the purple silicone kneading mat, take a rested dough ball, flatten it with palms, then lift and stretch it by tossing back and forth, and finally use a rolling pin to roll it until paper-thin.
Watch out
Apply gentle and even pressure when stretching and rolling, otherwise the thin dough will easily tear and ruin the layers.
Fold and roll the thin dough into a spiral coil, place it in a frying pan, gently press with a wooden spatula while pan-frying over medium-low heat until both sides are golden brown, edges are crispy, and fragrant.
local_fire_departmentMedium-low heat, about 4 to 5 minutesWatch out
The heat must not be too high when frying, otherwise the surface will burn quickly while the inside remains uncooked.
Take another dough ball, roll it thin on the silicone mat, crack 1 egg into the center of the dough sheet, and fold the surrounding edges inward into a neat square enclosing the egg mixture.
Watch out
The edges must be pressed tightly when folding the dough to enclose the egg, otherwise the egg liquid will leak out and mess up the pan during frying.
The oil temperature is high when adding food and may splatter; slide the egg roti gently along the edge of the pan to avoid hot oil splashing and burning your skin.
Pour a slightly generous amount of 2 tbsp cooking oil into the frying pan and heat it, place the wrapped square egg roti into the pan, and pan-fry slowly over medium-low heat until both sides are golden and crispy, and the egg inside is fully cooked through.
local_fire_departmentMedium-low heat, about 5 to 6 minutesWatch out
Use enough oil and control the heat well when frying the egg roti, otherwise the crust will easily burn while the egg inside remains uncooked.
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