Traditionally or how this is served in Myanmar is that a ladleful of Pe Byouk is served on a Naan and it is eaten as a wrap. Some say one can use the regular rotis to wrap this, some serve Parotta as well.
I wanted to go with Naans and paired it with the Pe Byouk
Burmese Naan Flat-Bread
Burmese Naan Flat-bread with Pe Byouk
- 2 cups All Purpose Flour
- 1/2 tsp Salt
- 2 tbsp Caster Sugar
- 3 - 4 tbsp Butter
- 1/2 cup Milk
- Water as required
- Butter / Cooking Oil (for cooking)
How to make Burmese Naan Flat-bread with Pe Byouk
- Take the flour, salt, sugar, and butter in a wide bowl. Rub in the butter into the flour, till all is incorporated. Gradually add the milk and knead well. I added more milk than recommended as I was not using the eggs.
- Transfer to an oiled counter and knead again for 10 mins. Continue kneading till the dough becomes soft and pliable. Let it rest for 30 mins.
- Pinch out balls and roll out again. Shaping the flatbread is again done in different methods.
- Stretch well to form a thin layer, apply some cooking oil over it.
- Next comes the important step of creating the layers in the flatbread.
- First method will be to fold two ends over so it becomes an elongated shape. Fold over opposite sides to create a square. This will not create many layers.
- Then, you can cut from the center of the circle to the other edge. Take one edge and roll around the circle to form a cone. Put the cone upright and press down with palm to create a disc again.
- Third method will be folding the 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. This is similar to our parotta making as well.
- Once this rest for a while, pan fry the bread on hot tawa.
- As with the Naans, I roasted the second stage over flame, and then rubbed in butter.
- Serve with Pe Byouk on top.