Roti Telur Recipe

Make the dough

In a mixing bowl combine 2 cups all-purpose flour, 1 tsp sugar and 1/2 tsp salt. Mix briefly to distribute. Add 2 tablespoons vegetable oil and 1/2 cup warm water gradually while stirring with a fork or spatula until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 1–2 tbsp more flour; if too dry, add 1 tbsp water. Shape into a ball.

Divide the dough into 4 equal portions (for 4 servings). Roll each portion into a smooth ball, coat lightly with a little oil, cover with a damp towel or plastic wrap, and rest for 20–30 minutes — this relaxes the gluten and makes the dough easy to stretch.

After resting, take one ball. On a lightly oiled surface, flatten and gently stretch or roll it into a thin circle about 7–9 inches (18–23 cm) in diameter. You want it thin but not tearing. Repeat for each piece, stacking with a little oil between layers to prevent sticking.

Heat a nonstick or cast-iron skillet over medium heat and add about 1 tablespoon vegetable oil. When hot, place one stretched roti in the pan. Cook 1–1.5 minutes until the underside has light golden spots, then flip and cook the other side 1 minute. You are aiming to cook the flatbread through but keep it pliable for folding with the egg.

Transfer cooked rotis to a plate and keep covered with a towel to stay warm and soft. Repeat with remaining rotis, adding oil to the pan as needed (total oil ~3 tbsp). Optionally brush each finished roti with a little melted butter for flavor.

Prepare the egg filling

Crack the 4 whole eggs into a bowl. Add 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 2 tbsp sliced spring onion, 2 tsp sweet soy sauce (or regular soy sauce), and 1 tsp chili flakes or sambal if using. Whisk until fully combined and slightly frothy.

Wipe the same skillet lightly and return to medium heat. Add about 1/2 tablespoon oil per egg-cooked roti. Pour approximately 1/4 of the egg mixture into the skillet and swirl to make a thin omelet roughly the size of the roti (or slightly smaller). Cook 30–45 seconds until the underside sets but the top is still slightly wet.

Carefully place a cooked roti on top of the partially set egg in the pan (so the egg is between the pan and the roti), pressing gently so the egg adheres to the roti. Flip both together so the roti is back on the pan and the egg is cooked on the other side for another 15–30 seconds. This method fuses egg to the roti and creates a thin, egg-wrapped flatbread.

Alternatively, for an inside-filled roti: lay the thin cooked egg onto the roti on a work surface, fold edges of the roti over the egg to form a pocket or square, and press seams to seal. Return to skillet seam-side down and cook 20–30 seconds per side to crisp slightly and secure the fold.

Repeat with remaining egg mixture and rotis until all are filled. For a finishing touch, brush each assembled roti telur with a little melted butter and sprinkle extra spring onion or pepper to taste.

Serve hot with sambal, pickled cucumber, or extra sweet soy sauce on the side.