Roti Maryam


500 g (about 4 cups) bread flour
2 eggs
2 egg yolks
1 1/2 tsp salt
100 - 150 g margarine or ghee
150 ml warm water
vegetable oil to fry


1. Put flour in a mixing bowl. 

2. Beat eggs, egg yolks and salt. Pour the mixture into a small depression in the flour. Start incorporate the flour working the mix outwards.

3. Add 25 g ghee and mix well again. Add water and mix a little at a time after each addition work the mix until it's incoporated. Make a pliable dough then  knead until smooth and no longer sticky.

4. Cover up the bowl with plastic wrap. Allow to stand for more than 3 hours. This facilitates easy working with the final working of the dough.

5. Divide dough into 15 equal pieces. Prepare a workplace and drizzle with a small amount of oil over the work area. Take one piece, roll out with a rolling pin until very thin and transparent (just like martabak skin). Brush 5-10 g margarine on one side. Twist and roll dough into a long, finger shaped noodle. Give each portion a spiral shape. 
6. Roll out each into a 0.2 cm thick circle.

7. Place a flat pan on medium flame. Cook each side until golden brown.