Roti Boyan

by Lisa K. on Sat, May 19, 2018

A love child between a flat pie and a murtabak. It even looks like a pizza that has a pastry top. Traditionally Roti Boyan just has an egg and onion filling, but there are new innovations with different meat fillings and even cheese!

Unique and tasty...

Serves 4 - 6 people

Don’t fry on high heat, put oil on top of the Roti so that it will not dry up.

Water needs to be hot, if not the flour will not rise and remains raw.

Foodster's Verdict

Roti Boyan


  • Preparation
  • Total
    200g minced beef
    1 inch ginger, grated
    1 red onion, chopped
    3 cloves garlic, chopped
    Coarse salt

    500g bread flour
    120ml oil
    1 tbsp. coarse salt
    220ml hot water

    1 raw red onion, chopped

1.Sauté ginger, onions and garlic until fragrant and add in beef. Cook until beef is no longer pink. Season with salt.

You can opt for chicken, lamb or vegetarian filling.

2.Using a dough hook attachment, add oil to flour and give it a mix.

3.Use half the amount of water to dilute salt and slowly add it to the flour.

4.Gradually add in remaining water until you get a smooth dough.

5.Once done, separate them into balls, slightly smaller than a tennis ball.

6.Roll out a ball as thin as you can and put it on an oiled plate.

7.Put in meat filling, 1 tablespoon raw onions and one beaten egg.

8.Roll out another ball and place on top of filling, crimp the sides.

9.Pan fry on medium heat with oil until crisp and brown. Repeat process until all dough and filling are use up.

This is when it starts to smell amazing!

Beautiful innit..

Enjoy it on its own, or with some sambal.