Busaba cookbook: Roti with soft egg, avocado and sweet chili sauce recipe
SERVES 4
Ingredients
*300g plain flour, plus extra for dusting
*1 teaspoon baking powder
*¾ teaspoon 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
*2 tablespoons Sweet Chilli Sauce or sriracha sauce
*a handful roasted unsalted peanuts, roughly chopped#
*a handful coriander leaves, chopped
*1 lime, cut into wedges (optional)
*salt and freshly ground black pepper
Method
1. Mix together the flour, baking powder and salt in a large mixing bowl and make a well in the centre.
2. Pour 230ml of 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 lightly floured work surface and knead for 5 minutes, until smooth.
3. Place the dough in a clean bowl, cover with cling film and leave to rest for 30 minutes.
4. Divide the dough into eight 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, about 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 the palm of your hand and roll it out again into a 18cm round.
4. 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 seven roti.
5. 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.
6. Cook the eggs over a medium–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.
7. To serve, put one or two 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.
8. Season with salt and pepper and finish with a wedge of lime for squeezing over, if using.
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Extraced from Bangkok Thai: The Busaba Cookbook (Sphere, £25). Photography by © Ape Inc. 2018