Roti Maryam/Roti Konde/Roti Cane

After making for the third time, I finally got the right texture that I want. There are two recipes of Roti Maryam that I found, Tabloid Nova and mbak Lia of Dapur Gue. First time I made with Tabloid Nova’s recipe, it didn’t turn as good as I want, even the taste was good. The second time I used mbak Lia’s recipe, still didn’t turn really well in texture. I finally combined those two sources and turned really good in texture. I guess it takes more time for letting the dough stand, while in Nova’s recipe only 30 minutes and mbak Lia’s for 3 hours. I let them stand for more than 12 hours.

Roti Maryam

Roti maryam is one of popular food in Arabic village of Surabaya (Indonesia), Ampel. Served with gulai kambing kacang hijau (goat and mung bean curry). Lately, roti maryam is also popular as snack, topped with cheese or spread with butter/margarine or jams.

Roti maryam itself is influenced by paratha, a flatbread that originated in the Indian subcontinent. A word “roti” means bread in Bengali, Hindi, Indonesian, Malay, Pashto, Punjabi and Urdu.

This recipe is my entry for bread baking day# 7 : Flatbreads, and my first time to join this event. Hosted by Cascabel of Chili & Ciabatta and created by Zorra.

breadbakingday 7

Ingredients:
500 g (about 4 cups) bread flour
2 eggs
2 egg yolks
1 1/2 tsp salt
100 – 150 g margarine
150 ml warm water
vegetable oil to fry

Directions:
1. Put flour in a mixing bowl. With the spoon, make a hole in the center of the flour pile.

2. Beat eggs, egg yolks and salt. Pour egg mixture in this “well”. Start incorporating the flour by making very small then larger circles from the center of the dish.

3. Add 25 g margarine and mix well again. Add water a little at a time until you get a pliable dough which is not runny. Knead until smooth and no longer sticky.

4. Cover up the bowl with plastic wrap. Let sit more than 3 hours. Base on my experience, you will be easier to flatten the dough to get very thin and transparent layer if the dough sit more than 3 hours or so.

4. Divide dough into 15 equal pieces. Prepare a table and drizzle with a small amount of oil over. Take one piece, roll out with a rolling pin until very thin and transparent (just like martabak skin). Brush 5-10 g margarine one one side. Twist and roll dough into a long, finger shaped noodle. Give the first portion a spiral shape (see the spiral shape of roti maryam’s dough). Repeat this procedure until all dough done.

Roti Maryam Dough
The spiral shape of Roti Maryam’s dough

5. Gently roll out the spiral into a 0.2 cm thick circle. Repeat for all dough.

6. Place a flat pan on medium flame. Place the roti maryam on the pan. Fry and flip until golden brown.

About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.