Roti telur with spiced onion and egg

Name: Roti telur with spiced onion and egg
Prep time: 80 min
Cook time: 15 min
Total time: 95 min
Yield: 2
Cuisine: Malaysian
Ingredients: 120 g Plain wheat flour; 60 g Water; 35 g Rapeseed oil; 3 g Salt; 100 g Onion; 6 g Garlic; 5 g Fresh chilli; 2 g Ground coriander seed; 1 g Ground cumin; 1 g Ground turmeric; 100 g Egg, without shell

Malaysian-style thin wheat flatbread folded around a spiced onion and egg filling.

Estimated total time: 95 minutes2 portionsAbout 480 kcal per portion

Roti telur with spiced onion and egg — representative dish photograph — Photo: Azreey · CC BY-SA 4.0 · Photo source. Wikimedia photograph; responsive display cropping. The sauces and milk tea are not specified in this recipe and are excluded from its quantities and energy estimate.

Ingredients for 2 portions

120 g Plain wheat flour
60 g Water
35 g Rapeseed oil
3 g Salt
100 g Onion
6 g Garlic
5 g Fresh chilli
2 g Ground coriander seed
1 g Ground cumin
1 g Ground turmeric
100 g Egg, without shell

Method

Mix 120 g plain flour, 60 g warm water, 2 g salt and 20 g of the measured rapeseed oil. Knead for 5 minutes until smooth, divide into two balls, coat with 5 g more oil, cover and rest at room temperature for at least 60 minutes. The rest is essential for stretching and is included in the 95-minute elapsed time.
During the rest, dice 100 g onion, mince 6 g garlic and 5 g fresh chilli. Cook the onion in 5 g oil over medium-low heat for 10–12 minutes until soft. Add garlic, chilli, 2 g ground coriander seed, 1 g ground cumin and 1 g turmeric; stir for 1 minute. Cool until just warm.
Oil the work surface with the remaining 5 g oil. Stretch each rested dough ball into a thin square, keeping the centre intact. Spoon half the onion mixture into a ring in each centre. Crack one egg (about 50 g without shell) into each ring, fold the dough edges over the filling into a sealed parcel, and transfer carefully to a nearby non-stick pan.
Cook the parcels over medium-low heat for about 5 minutes per side, then turn once more and cook until the bread is browned and the egg centre is fully set. Cut both parcels and serve hot. If the pan fits only one parcel, the cooking stage can take 20–25 minutes; check the centre before eating.

This egg-filled roti is distinct from the catalogue’s unfilled roti canai. The original reference includes an optional chilli-paste accompaniment, omitted here. A 60-minute dough rest is mandatory and included in elapsed time; active work is roughly 30 minutes, longer when cooking one parcel at a time. The two eggs are weighed without shells. This ovo-vegetarian version contains no dairy; gluten and eggs are flagged. The Commons photograph includes tea and curry-like sides whose ingredients and dietary status are unknown and which are excluded from this recipe and its calories. Timing and energy are estimates, not kitchen-tested.

Roti telur

Allergens and ingredient checks

Listed allergens: eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Roberta Muir / Be Inspired — roti telur reference

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