Mixed Flatbread (Roti Bom)
Flaky layered flatbread laminated with ghee and pan-pressed until golden and crisp-edged.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Eggs, Wheat, Dairy
Roti bom is a Sri Lankan and South Indian street-food flatbread made by laminating a soft dough with ghee, then crushing and griddling it until the layers shatter into flaky, pillowy shreds. It's traditionally served warm with a sprinkle of sugar or alongside spicy curries and sambols. The dramatic puff-and-crush technique gives it a distinctive craggy texture unlike standard roti.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 1/2 cups warm water
- 2 tablespoons vegetable oil, plus more for the dough
- 3/4 cup ghee, melted, for laminating
- 2 tablespoons ghee, for griddling
- 1 egg, beaten
- 1 small onion, finely chopped
- 1 green chile, finely chopped
- 2 tablespoons sugar, for sprinkling
Method
-
In a large bowl, whisk together the flour, salt, 1 tablespoon sugar, and instant yeast.
-
Add the warm water and 2 tablespoons vegetable oil, and mix until a soft, sticky dough forms.
-
Turn the dough onto a lightly oiled surface and knead for 8 to 10 minutes, until smooth and elastic.
-
Divide the dough into 8 equal balls, coat each lightly with oil, and let rest covered for 30 minutes.
-
On a well-oiled surface, stretch and flatten each ball into a thin, roughly 12-inch round, as thin as possible without tearing.
-
Brush each round generously with melted ghee, then sprinkle lightly with some of the beaten egg, chopped onion, and green chile.
-
Fold each round into a pleated fan shape, then coil it into a tight spiral to create layers.
-
Flatten each coiled spiral gently with your palm into a thick disk and let rest for 15 minutes.
-
Heat a griddle or 9-inch skillet over medium heat and add a small amount of ghee.
-
Cook each disk for 2 to 3 minutes per side, pressing gently, until puffed and golden brown in spots.
-
While still hot, crush and clap each flatbread between your palms (or two spatulas) to shatter the layers into flaky shreds.
-
Sprinkle with a little sugar if desired, and serve warm.
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Mixed Flatbread (Roti Bom)
Roti bom is a Sri Lankan and South Indian street-food flatbread made by laminating a soft dough with ghee, then crushing and griddling it until the layers shatter into flaky, pillowy shreds. It's traditionally served warm with a sprinkle of sugar or alongside spicy curries and sambols. The dramatic puff-and-crush technique gives it a distinctive craggy texture unlike standard roti.
2 hr 5 min 8 flatbreads 410 cal
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 1/2 cups warm water
- 2 tablespoons vegetable oil, plus more for the dough
- 3/4 cup ghee, melted, for laminating
- 2 tablespoons ghee, for griddling
- 1 egg, beaten
- 1 small onion, finely chopped
- 1 green chile, finely chopped
- 2 tablespoons sugar, for sprinkling
Method
- 1
In a large bowl, whisk together the flour, salt, 1 tablespoon sugar, and instant yeast.
- 2
Add the warm water and 2 tablespoons vegetable oil, and mix until a soft, sticky dough forms.
- 3
Turn the dough onto a lightly oiled surface and knead for 8 to 10 minutes, until smooth and elastic.
- 4
Divide the dough into 8 equal balls, coat each lightly with oil, and let rest covered for 30 minutes.
- 5
On a well-oiled surface, stretch and flatten each ball into a thin, roughly 12-inch round, as thin as possible without tearing.
- 6
Brush each round generously with melted ghee, then sprinkle lightly with some of the beaten egg, chopped onion, and green chile.
- 7
Fold each round into a pleated fan shape, then coil it into a tight spiral to create layers.
- 8
Flatten each coiled spiral gently with your palm into a thick disk and let rest for 15 minutes.
- 9
Heat a griddle or 9-inch skillet over medium heat and add a small amount of ghee.
- 10
Cook each disk for 2 to 3 minutes per side, pressing gently, until puffed and golden brown in spots.
- 11
While still hot, crush and clap each flatbread between your palms (or two spatulas) to shatter the layers into flaky shreds.
- 12
Sprinkle with a little sugar if desired, and serve warm.
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