Roti tissue

Overview of Roti Tissue:

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Roti Tissue also known as Roti Helicopter or Paper Prata is a type of roti which is popular in Malaysia and Singapore. It is a sweet dish, served hot and usually eaten as a dessert.

Ingredients

The main ingredients of Roti Tissue are wheat flour, butter, and sugar. It is cooked by spreading a thin layer of dough on a hot griddle and then folding it to create a multi-layered roti. The roti is then coated with butter and sugar, and served hot.

Preparation

The dough for Roti Tissue is made by mixing wheat flour, water, and a little bit of salt. The dough is then rolled out into a very thin sheet, which is then cooked on a hot griddle. The roti is cooked until it becomes crispy and golden brown. After cooking, the roti is folded into a cone shape, and then coated with butter and sugar.

Serving

Roti Tissue is usually served hot, and is often accompanied by a side of curry sauce for dipping. It can also be served with other sweet toppings such as condensed milk, chocolate sauce, or fruit jam.

Variations

There are several variations of Roti Tissue, including those that are flavored with cheese, chocolate, or fruit. Some versions also include additional ingredients such as nuts or raisins.

See also

• Roti Canai
• Roti Prata
• Roti John
• Roti Jala

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This article provides a brief overview of Roti Tissue, its ingredients, preparation, serving, and variations. It also includes internal links to related topics.