Maryam Bread Recipe in Tarakan City
Roti maryam or roti canai is an Indian flat bread. This roti is easy to find in Singapore and Malaysia and is usually sold in Indian grocery stores.
Do you know the name Maryam bread? This dish with a unique name is actually almost the same sugarcane bread and prata bread, all three of them taste almost the same, i.e. the fresh one is about to be salt, not only this bread also has a similar appearance.
This food has many nicknames because it comes from different regions or even countries that use different names, this food is an Arab food, because at first it was - find it in an Arab country or a small town in the Middle East.
Maryam's bakery has expanded in recent years in many cities in Indonesia. Let's try to make maryam bread from the recipe served by Sedap. Maybe for dinner or breakfast.
Items:
- 600g flour (I use 200g triangles + 400g chakras. You can use only chakras or only triangles)
- 1 whole egg + 1 egg yolk
- 1/2 teaspoon of salt
- 1 tablespoon powdered sugar
- 50 g liquid margarine
- 70 ml of oil
- 280 ml of warm milk
- liquid margarine for grease
- Oil to soak the dough
How to do it:
- Mix flour with salt and sugar. put aside
- In another bowl, combine the milk, vegetable oil, liquid margarine and eggs. Mix well with a fork or whisk
- Enter the number. 2 to number 1, knead until very smooth. If the dough is still hard, you can add condensed milk. Turn on, and rest for 30 minutes. Cover the bag with a cloth.
- Divide the dough into small balls (I entered @ 45-50g). Apply oil for 1-2 hours
- Take a ball of dough, roll it as much as possible but don't put it in the hole.
- Brush the surface gently with melted margarine/butter and cut lengthwise with a sharp knife leaving the edges intact. Transfer the previously cut dough. When rolling it, pull it well with both hands while rolling it slightly so that the dough is long. Roll in a circle like a mosquito net. Do this until the dough is used up. Let stand 10 minutes.
- Take a roll of dough, press it well on the plate until the dough is thin and round. But it is not very important, so that the layer is beautiful
- Cook on Teflon at a low temperature, turning occasionally and covering the margarine on both sides of the surface. Once cooked, remove the teflon. Serve with toppings as desired (do not cook for long so that the texture is soft and not hard).
In the packaging of maryam bread, details are also given using paper or stickers showing different types of bread such as original, chocolate or cheese. Serving it is easy, including using teflon to heat the maryam bread and using low heat so that it does not burn easily. Bake the maryam bread until it turns brown, then remove it from the heat. Maryam bread is ready to eat, you can add toppings according to your taste.
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