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Roti with soft egg, avocado and sweet chilli sauce
Serves 4 Starters and mains
Ingredients
- 300g plain flour, plus extra for dusting
- 1tsp baking powder
- 3⁄4tsp salt
- 30g butter or coconut oil, melted
- 4 large eggs
To serve
- 2 large handfuls rocket leaves
- 2 avocados, cut in half, stone and skin removed, and sliced lengthways
- 2 spring onions, thinly sliced diagonally
- 2tbsp sweet chilli sauceor sriracha sauce
- handful roasted unsalted peanuts, roughly chopped
- handful coriander leaves, chopped
- 1 lime, cut into wedges (optional)
Method
Mix together the flour, baking powder and salt in a large mixing bowl and make a well in the centre. Pour 230ml lukewarm water into the dry ingredients. Mix with a fork, then with your hands to form a ball of dough, adding a splash more water if needed. Turn the dough out onto a floured work surface and knead for 5 minutes until smooth. Place the dough in a clean bowl, cover with cling film and leave to rest for 30 minutes.
Divide the dough into 8 portions and roll each one into a ball. Take one of the balls (keep the others covered with cling film) and roll it out into a thin round, around 18cm in diameter. Brush the top with the melted butter or coconut oil and roll up into a cylinder. Turn the cylinder round so that the short end is facing towards you and roll it up again. Flatten the dough with your palm and roll it out again into a 18cm round.
Heat a large dry wok or frying pan over a high heat, place the roti in the pan and cook for 2 minutes on each side until flaky and golden. Wrap the roti in foil and keep warm in a low oven while you make the remaining 7 roti. Five minutes before you finish cooking the roti, start to poach the eggs. Heat a large pan of water to simmering point, then swirl the water clockwise. Crack one of the eggs into a cup, then gently tip it into the water. Repeat with the remaining eggs. Cook the eggs over a medium-to-low heat for 3 minutes, until the whites are set but the yolks are runny. Remove the eggs with a slotted spoon and drain briefly on kitchen paper.
To serve, put 1 or 2 roti on each serving plate and top with the rocket, avocado and spring onions. Arrange a poached egg on top, a spoonful of sweet chilli sauce or sriracha sauce, and a scattering of peanuts and coriander. Season with salt and pepper and finish with a wedge of lime for squeezing over, if using.
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