Roti Tissue Thin Crispy

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Roti Tissue is a beloved Malaysian sweet snack featuring dough stretched paper-thin until almost translucent, then pan-crisped until golden and shattering. Finished with a generous drizzle of sweetened condensed milk and a sprinkle of sugar, it delivers a dramatic sweet crunch in every bite.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 19 gSugar
• 8 gProtein
• 230 mgSodium
• 135 mgPotassium
• 85 mgCalcium
• 2.6 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 2 cups (250 g) all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup (180 ml) warm water, plus 1 tablespoon if needed
• 2 tablespoons sweetened condensed milk
• 2 tablespoons melted unsalted butter
• 2 tablespoons ghee or neutral oil, for brushing

For the topping

• 1/3 cup (80 ml) sweetened condensed milk, for drizzling
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter, melted
• Optional: sliced ripe banana or a pinch of ground cardamom

Directions

1. Whisk the flour, sugar, and salt in a large bowl. Make a well in the center and add the egg, warm water, condensed milk, and melted butter; mix to form a soft, pliable dough that is not sticky, kneading for 6-8 minutes until smooth.
2. Cover the dough with a damp cloth and rest at room temperature for 30 minutes (or up to 1 hour) so the gluten relaxes and the dough becomes easy to stretch paper-thin.
3. Divide the rested dough into 4 equal balls and brush each lightly with ghee. Working one at a time, place a ball on a clean, lightly greased countertop or the back of your hands and stretch from the center outward, rotating and pulling gently until you have a translucent disc roughly 30 cm (12 inches) across with thin edges.
4. Heat a dry non-stick skillet or flat cast-iron tawa over medium heat for 2 minutes until evenly hot; do not add oil to the pan.
5. Lay the stretched dough flat on the hot skillet and cook 60-90 seconds, pressing lightly with a clean towel so the entire surface contacts the pan. Brush the top with melted butter, flip carefully, and cook another 45-60 seconds until both sides are golden-brown with darker speckled spots and the bread is crisp and brittle.
6. Slide the crisp onto a flat plate, immediately brush with more melted butter, drizzle generously with sweetened condensed milk, and shower with granulated sugar. If using, top with banana slices and a pinch of cardamom.
7. Fold the roti tissue into a cone or loose triangle while still pliable, then serve at once while hot and shattering-crisp. Repeat with remaining dough balls, serving each one immediately for maximum crunch.

Cook’s Notes

• Resting the dough is non-negotiable: skipping it makes the roti tear instead of stretching paper-thin.
• Stretch on the backs of your hands (the traditional mamak method) so gravity helps you pull evenly without tearing.
• Use a dry, hot non-stick or well-seasoned cast-iron pan; oil in the pan will make the roti fry rather than crisp.
• Work one roti at a time, since roti tissue loses its dramatic crunch within minutes of leaving the pan.
• For a savory twist, skip the sugar and condensed milk and instead sprinkle with sea salt and serve with dhal or chicken curry.

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