Roti Naik Johor

·           I know how daunting the thought of baking bread is....Will it rise? Will it be soft and fluffy as Roti Naik should be? Will I have to put everything on hold, just to have a bite of home made bread? There are so many technicalities to bread making that many turn away from even the thought of it! That is the reason why I made a huge of effort and spent many many days, trying to perfect this recipe, so even the most inexperienced cook can make it without failing. My two daughters, 22 years and 14 years old, both can make this traditional Johorean bread entirely on their own, with no help whatsoever from me! Nothing beats Roti Naik Johor, fresh & hot from the oven!

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• ·      4 ½ c (750gms) bread flour/tepung tinggi protein
• ·      3 tbsp (75gms) butter/mentega
• ·      ¾ c (185mls) water/air
• ·      ¾ c (185mls) evaporated milk/susu evaporated
• ·      2 tbsp(20gms) caster sugar/gula kastor
• ·      1 tsp(5gms) salt/garam
• ·      1 pack of 11gm instant yeast/ yis segera
• ·      2 eggs/ telur
• ·      1 extra egg, beaten for eggwash/telur, dipukul untuk disapu atas roti
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1. 1.   Place all the above ingredients into a mixer. Use a dough hook to knead them all together for about 10 minutes.
2. 2.   Rest the dough at a warm place, covered with oiled cling film, for 30 - 40 minutes until it doubles in size.
3. 3.   Punch the dough. Divide into small equal golf balls sizes. Place the small dough balls onto a greased baking tin.
4. 4.   Cover the dough balls with oiled cling film. Allow the dough balls to rest for another 30 minutes,  to swell and double in size at a warm place.
5. 5.   Brush with eggwash prior to baking in a 160ºC preheated oven for 20 minutes or until sounds hollow when tapped and crisp & golden brown in colour.
6. 6.   Brush with extra butter when cooked and Roti Naik is still hot from the oven.

1. 1.   Gaulkan semua bahan di atas. Uli hingga sebati.
2. 2.   Biarkan doh rehat selama 30-40 minit sehingga ia naik sekali ganda.
3. 3.   Uli sekali lagi dan bahagikan doh kepada ketulan kecil. Letakkan di dalam dulang pembakar yang telah disapu dengan sedikit mentega.
4. 4.   Tutupkan doh bebola roti dengan plastic cling film yang disapu minyak, Rehatkan bebola doh selama 30 minit ditempat yang bermatahari (tapi tak berangin) sehingga doh mengembang saiznya dua kali ganda.
5. 5.   Sapukan dengan telur yang dipukul sejurus sebelum dibakar di dalam ketuhar pada suhu 160ºC selama 20 minit. 
6. Setelah masak, keluarkan dari ketuhar dan sapukan sedikit mentega di atasnya supaya ia kilat.  
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breakfast

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Tuna & Celery Sandwich

I have always loved sandwiches, especially when some exotic bread is being used to hold the filling. So, it was really nice to have made this Tuna & Mushroom mayonnaise mix, filled in between two slices of Sunflower Rye bread. Really...really....nice!

Ingredients:~

• 2 slices of Sunflower Rye bread
• 3 pieces of salad
• 4 thin slices of tomatoes
  
• 2 tbsp tuna flakes
• 1 tbsp mayonnaise
• 1 tsp of chopped celery
• 1 tsp of chopped onions
• 1/2 tsp of coarsely chopped black pepper
• butter for spreading

~Method~

1. To make the filling, mix together the tuna, mayonnaise, chopped celery, chopped onions & black pepper till well combined in a bowl.
   
2. Spread the butter on one side of the bread.
3. Place salad pieces over the buttered side of the bread.
4. Top with thinly sliced tomatoes.
5. Evenly spread the tuna filling over the top of the tomatoes.
6. Close the filling with the buttered side of the other slice of the bread.
7. Enjoy immediately!

snacks

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Split Milk Loaf

I have always wanted to bake bread daily for my family. However, my unpredictable schedule doesn't allow me this luxury, as bread-making requires specific timing for proofing & rising. Today, I managed to work around it and produced an amazing Milk Loaf, even my mum was happy with! Yahoo!!!!

Ingredients:~

• 5 cups flour & extra for dusting
• 2 tsp salt
• 15gm yeast
• 1 1/4 luke warm water
• 4 tbsp lukewarm milk

~Method~

1. Sift flour & salt in a large bowl.
2. Mix the yeast with half the luke warm water.
3. Put in the balance of the water & stir well.
4. Pour the yeast mixture into the centre of the flour.
5. Gradually mix in more of the flour to form a thick, smooth batter.
6. Sprinkle some flour over the batter & leave it at a warm place to bubble for 20 minutes.
7. Add the milk & the remaining flour.
8. Mix to a firm dough.
9. Knead for 10 minutes until smooth & elastic.
10. Place in an oiled bowl. Cover with a clean tea towel.
11. Let it rest in a warm place for 1 hour or until doubled in bulk.
12. Punch the bread & shape it into a rectangle..Place it in a greased loaf tin.
13. Cover & let it rise until double the bulk.
14. Use a sharp knife to split the top of the bread right across the top.
15. Leave it for another 15 minutes.
16. Bake in a 230ºC preheated oven for 20 minutes.

breakfast

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Roti Naik

I've always wanted to bake bread regularly for my family. Creating a new simplified way of making Roti Naik but retaining the same original ingredients has always been my first mission. So, the first day of 2011 was spent, kneading & punching AND I did it!!! I did it!!! My Roti Naik was a success!!! Yahoo!!!!

Ingredients:~
4 cups of flour, sieved
1 1/2 tsp salt

1/4 cup milk
2 1/2 tsp dried yeast

2 large eggs, beaten
4 tbsp sugar
1/2 cup coconut juice
2 tbsp margarine, melted
1 tbsp ghee, melted

~Method~
1. Put the dried yeast into 1/4 cup lukewarm milk.
2. Allow it to rest for 5 minutes before stirring it to dissolve the yeast into the milk.
3. Combine the flour and salt. Mix well.
4. Beat the room temperature eggs with sugar till the sugar dissolves. Add in the coconut juice. Mix in the yeast mixture.
5. Pour the liquid mixture into the flour.Knead the dough until well combined.
6. Then pour the margarine & ghee in, bit by bit while incorporating it into the flour. At this stage, the dough would be a little sticky.
7. Knead the dough for approximately 15-20 minutes or until it becomes springy and shiny.
8. Alternately, a dough hook could be used with a mixer, kneading it for 10 minutes.
9. Place the dough in a greased bowl. Cover with a tea towel or a cling film. Place at a warm non-breezy area.
10.Allow to rest for 1 1/2 hours or until it is double in size.
11.Punch the dough down until it collapses. Leave it to rest for another 10 minutes.
12.Make golf ball-sized balls out of the dough. Arrange closely in a circular motion starting from the outer side going inwards in a greased 8" round baking tin.
13. When the baking tin is filled, cover again with the tea towel. Allow to rest another hour.
14. Bake in a preheated 175ºC oven for 20 minutes.
15. Once it's removed from the oven, brush the top of the bread with margarine.
16. Totally amazing eaten right out of the oven!

bread and pizza

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Thick Pizza Base & Simple Pizza Sauce

I have tried several recipes for thick-based pizza but this one gives a very soft, bread-like texture and is ever-so-filling.....and very very tasty. This recipe makes 3 whole 9inch pizza bases which can feed an army of children!!


Ingredients:

• 2 x 11 g sachets of dried yeast
• 2 cups warm water
• 1/2 cup rapeseed oil
• 4 tbsp olive oil
• 1/4 cup fine cornmeal
• 2 tsp salt
• 3 cups plain flour

Method:

1. Dissolve yeast over warm water in mixing bowl. Leave it to rest for 2 minutes.
2. Add oil, cornmeal, salt and 2 cups of flour. Mix well.
3. Knead the dough for 4-5 minutes using a dough hook until the texture is smooth.
4. Cover the dough with a clean kitchen towel and place it in a warm place for one hour or until it doubles in size.
5. Punch the dough once and put aside, again for an additional 40 minutes.
6. Divide into 3 equal pieces and shape each one into a ball. Flatten and roll into a pizza base.

Simple Pizza Sauce:

• 3 tbsp olive oil
• 1 clove of garlic, chopped
• 2 x 14 oz can plum tomatoes
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano

Method:

1. Add garlic. Pour tomatoes and break them into small chunks with your wooden spoon.
2. Simmer for 30 minutes or until the liquid has evaporated and thickened. Add salt, oregano and pepper.

bread and pizza

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Roti Chanai

There are so many Indian restaurants selling Roti Chanai all over Malaysia that we are really spoilt for choice but once you make your very own Roti Chanai, you will know.....nothing compares......I don't even know how to describe the difference but your taste buds will know, for sure!!!

Ingredients:

• 1 kg plain flour, sieved
• 5 heaped tbsp ghee
• 1/2 fresh milk
• 1 1/2 cups cool water
• 1 tsp salt

Method:

1. Rub the ghee into the flour.
2. Create a crater in the center of the flour and start mixing the milk into the flour.
3. Mix the salt into the water.
4. Pour it into the flour bit by bit while mixing it in at the same time.
5. Knead the dough till the skin becomes smooth & shiny.
6. Let it rest, covered for an hour.
7. Make about 40 golf sized balls out of the dough.
8. Knead the individual balls till it becomes a little firm & forms a smooth surface. Place it in the basin coated with vegetable oil.
9. After another hour of rest, flatten the dough balls with the palm of your hands. Then pull the dough from the edges to the thinnest you can possibly get.
10. Gather both sides of the pastry towards the center till the pastry looks like a rope.
11. On one end of the pastry, roll it clockwise. Roll the other end of pastry anti-clockwise, till both rolls meet in the middle.
12. Flip one roll over the other. Press the rolled pastry with your palm without changing the shape.
13. Place the twirled, pressed dough on a heated slightly oiled flat pan.
14. When the bottom side is golden brown, flip to the other side. Let it cook to the golden brown.
15. Serve immediately with dhal, curries, sambal tumis or just on it's own!

breakfast

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