Today I am sharing you how to make cenai bread from scratch. They are pretty easy to make, I promise you, but it can be seen as a little time consuming for beginners. But final result is so satisfying that I am sure you would want to make them again!
In Indonesia, this bread is known as Roti Maryam and it is often served with Rendang, the famous spicy Indonesian curry. Some Indonesians would also serve cenai bread with sweet dipping or topping. So yeah, they are good for savory dishes and sweet snack. They are even good to serve as is!
Now let me show you how I made them 😀
1 kg flour
4 yolks, 2 egg whites
4 tbsp dry milk powder (not the skim one, but the full cream one)
1 tsp salt
175 cc oil
450 cc lukewarm water
Margarine/butter for brushing
Mix wet ingredients
Mix dry ingredients
Combine mixture and knead well
Divide dough into equal portion of 20-22 balls and place them on oiled baking sheet.
Heat teflon and dry fry roti maryam, turning occasionally, until brownish.
Serve with curry or as is.
Cenai Bread (Roti Maryam)
- 1 kg flour
- 4 yolks 2 egg whites
- 4 tbsp dry milk powder not the skim one, but the full cream one
- 1 tsp salt
- 175 cc oil
- 450 cc lukewarm water
- Margarine/butter for brushing
- Mix wet ingredients
- Mix dry ingredients
- Combine mixture and knead well
- Divide dough into equal portion of 20-22 balls and place them on oiled baking sheet.
- Brush each ball with oil.
- Cover sheet with cling wrap and let sit on room temperature for an hour long.
- Roll each ball flat and brush with margarine/butter then roll into rope on oiled surface, and shape into roti maryam.
- Heat teflon and dry fry roti maryam, turning occasionally, until brownish.