Burmese Flatbread (Htut Thayar Palata)
Htut Thayar Palata is a Burmese-style flatbread eaten with egg or mutton for breakfast in Myanmar. It´s a simple dish and will be served with tea on the food stalls in Yangon. If you are in the biggest city of Myanmar you should go to the Indian quarter to find this Indian influenced dish. This traditional recipe is comparable with the Indian Roti and tastes well with seet and savory disehs
400 g plain (all purpose) flour
½ tsp salt
20 g caster sugar, fine
30 g butter
1 egg, beaten
50 ml milk
150 ml water
Peanut oil for greasing and frying
Sieve flour into a mixing bowl. Add salt, sugar and butter. Rub butter until it resembles bread crumbs. Make a well in the middle, add egg and milk. Gradually add water while mixing with hand until it comes together to a sticky dough.
Turn out onto a well-oiled non-stick work surface and knead for 10 minutes (until the dough becomes soft and elastic).
Divide into 8 portions and roll into balls with well-oiled hands. Put on a plate and cover with cling film. Leave to rest for at least an hour. You can make this a day in advance and leave the dough in the fridge over night.
When you are ready to use, (room temperature) grease the work surface and hands with oil. Take a dough ball and with a palm press down to flatten then stretch into a circular shape.
The important thing here to make sure the dough is as thin as possible. Brush oil over the dough.
Fold two sides of the circle inward to create an rough rectangle. Pick up both ends of the length, stretch to form a long rope and wind into a ball. Flatten the dough again into a disc with the palm. Once the folding is done, cover with a damp cloth so that a skin does not form on the surface. Heat a generous amount of oil in a non-stick frying fan. On moderate heat fry one at a time until golden brown, flip and cook the other side. Serve hot flatbread with sweet pea paste.
For a savoury version, reduce the amount of sugar and serve with a curry or lentil dal.