Gluten-Free Roti Telur Bawang

Discover the delightful twist of *Gluten-Free Roti Telur Bawang*, a savory Malaysian-inspired flatbread that’s perfect for those avoiding gluten. This recipe combines the flaky texture of homemade gluten-free dough with a rich, flavorful filling of eggs, finely chopped onions, and optional fresh cilantro for a bright herbal kick. The dough, made with gluten-free flour and xanthan gum, rolls out beautifully to encase the savory filling in a crisp, golden-brown exterior. Ideal for breakfast, brunch, or a comforting snack, these pan-fried rotis are quick to make in just 40 minutes and can be served on their own or with your favorite dipping sauce. Enjoy a warm and satisfying dish that brings traditional flavors to the gluten-free kitchen!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 0.75 cup Warm water
• 2 tablespoons Olive oil
• 2 pieces Large eggs
• 1 piece Medium onion, finely chopped
• 2 tablespoons Chopped cilantro (optional)
• 2 tablespoons Butter or margarine

Directions

Step 1

In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Mix well to ensure the dry ingredients are evenly distributed.

Step 2

Gradually add the warm water and olive oil to the dry mixture. Stir with a spoon or spatula until the dough begins to come together.

Step 3

Knead the dough gently in the bowl until it forms a smooth and slightly elastic ball, about 2-3 minutes. If the dough is too sticky, add a little more flour.

Step 4

Cover the dough with a damp cloth and let it rest for 15 minutes to allow the xanthan gum to activate and to improve the dough's elasticity.

Step 5

While the dough is resting, beat the eggs in a small bowl and set aside. Prepare the chopped onion and cilantro if using.

Step 6

Divide the rested dough into 4 equal portions and roll each portion into a smooth ball.

Step 7

On a clean, lightly floured surface, roll out one ball of dough into a thin circle, about 8 inches in diameter.

Step 8

Spread a quarter of the beaten egg mixture onto the dough circle, then sprinkle a quarter of the chopped onion and cilantro over the egg.

Step 9

Fold the sides of the dough over the filling to form a square or envelope shape, ensuring the filling is enclosed.

Step 10

Heat a non-stick skillet over medium heat and melt a half tablespoon of butter or margarine.

Step 11

Place the filled dough envelope seam-side down onto the skillet. Cook for 2-3 minutes on each side, or until golden brown and the egg is cooked through.

Step 12

Remove the cooked roti from the skillet and repeat the process with the remaining dough balls, adding more butter to the skillet as needed.

Step 13

Serve the roti telur bawang warm, either on its own or with a side of your favorite dipping sauce.

Nutrition Facts

Serving size	693.1 grams (693.1g)

Amount per serving	% Daily Value*
Calories	1530

Total Fat 64.30g	82%
Saturated Fat 22.60g	113%
Polyunsaturated Fat 2.70g
Cholesterol 435mg	145%
Sodium 1362mg	59%
Total Carbohydrate 225.50g	82%
Dietary Fiber 9.60g	34%
Total Sugars 5.40g
Protein 19.40g	39%

Vitamin D 98IU	492%
Calcium 107mg	8%
Iron 4mg	21%
Potassium 308mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 5.0%

Carbs: 57.9%