Diabetics Food: Malaysian Flatbread - Roti

Malaysian Flatbread - Roti

Amount Measure Ingredient -- Preparation Method:
1 cup unbleached all-purpose flour
1 teaspoon sugar
1 large egg -- lightly beaten
4 tablespoons whole milk -- (to 4 T) as needed
1/4 cup unsalted butter -- (1/2 stick) melted

Mix the flour and sugar together in a medium-size mixing bowl. Add the egg and mix well, then add the milk, 1 T. at a time, kneading with your fingers to make a soft dough. Gather the dough into a ball and knead until it is smooth, about 2 minutes.
Divide the dough into 10 ball. On a floured board, roll out each ball to make a thin, round pancake 6 to 8 inches in diameter.

Heat a grill pan or heavy skillet over medium-low heat. Add about 1 t. of melted butter, just enough to grease the surface of the pan. When sizzling hot, fry the roti one at a time, about 1 minute on each side. The liquid within the dough will turn to steam, creating little bubbles as the roti cooks. Those areas will turn darker brown, while the rest of the flatbread should be a light golden brown. Repeat with the remaining dough and butter. As the roti cook, you can place them in a low-heat oven or wrap them in aluminum foil to keep warm. Serve warm with any curry-style dish. Makes 10 roti (flatbread).

Per Serving (excluding unknown items): 93 Calories; 5g Fat (50.7% calories from fat); 2g Protein; 10g Carbohydrate; 0g Dietary Fiber; 34mg Cholesterol; 11mg Sodium. Exchanges: 1/2 Grain(Starch) ; 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.