🏠 Home > 🗺️ Recipes > 🍞 Breads > 🇮🇩 Indonesia Breads > 🍞 1.Street-Style Roti Bakar (Indonesian Grilled Bread) , 2.Classic Roti Sisir (Buttery Pull-Apart Bread) , 3.Roti Goreng (Indonesian Fried Bread)
🍞 Master the Art of Soft and Affordable Indonesian Breads at Home
Hey there, fellow bread lover! Have you ever walked past an Indonesian bakery and felt absolutely hypnotized by that sweet, buttery aroma? There is something incredibly special about Indonesian Roti. It isn't like the crusty baguettes of Europe or the dense loaves of the West. Indonesian bread is famous for being "pillowy"—so soft you could almost use it as a cushion, and usually just the right amount of sweet to make your heart happy.
What is even better is that Indonesian bread culture is built for the people. You don't need expensive sourdough starters or high-end kitchen gadgets to make these at home. In fact, some of our most legendary breads are actually "budget hacks" that turn simple ingredients into gourmet street food. Lately, these fluffy treats have been taking the international food scene by storm, with "Asian Milk Bread" techniques trending everywhere from TikTok to high-end food magazines.
In this guide, I’m going to show you how to satisfy those carb cravings without breaking the bank. We’re going to dive into three iconic, budget-friendly recipes that define the Indonesian snack experience:
💴 • Recipe 1; Street-Style Roti Bakar (Indonesian Grilled Bread) : The legendary grilled bread with sweet and salty fillings.
💷 • Recipe 2; Classic Roti Sisir (Buttery Pull-Apart Bread) — Roti Sisir (Comb Bread) : The classic, buttery pull-apart loaf that every Indonesian kid grew up with.
💵 • Recipe 3; Roti Goreng (Indonesian Fried Bread) : A crispy, hollow, or filled fried dough that is the ultimate budget treat.
🧈 Recipe 1: Street-Style Roti Bakar (Indonesian Grilled Bread)
🍞 About this Recipe
If you find yourself in any Indonesian city after the sun goes down, you will see the bright lights of the "Roti Bakar" carts. This isn't just "toast." Roti Bakar uses extra-thick slices of white bread, often custom-made to be fluffier than supermarket loaves. It is grilled over charcoal or a flat griddle until the outside has a smoky crunch, but the inside stays warm and soft. It’s the king of budget desserts and the ultimate late-night snack to share with friends.
🛒 Ingredients & Measurements
The Bread:
• 1 loaf of unsliced white bread (block bread) or 4 very thick slices of Texas toast.
The Essentials:
• 4 tablespoons of margarine (margarine is more traditional and budget-friendly than butter for this!).
• 4 tablespoons of sweetened condensed milk.
The Iconic Fillings (Pick and mix):
• 50 grams of chocolate sprinkles (Meises).
• 50 grams of grated cheddar cheese (the salty kick is key!).
• 2 tablespoons of peanut butter or fruit jam.
👨🍳 Step-by-Step Instructions
1.The Cut: If you have a whole loaf, cut it into very thick slices (about 3–4 cm thick). Then, slice into the side of the bread to create a "pocket" or cut it halfway through so you can stuff it.
2.The First Slather: Spread a generous amount of margarine inside the bread pocket and on both outer sides. Don't be shy—the margarine creates that crispy, golden crust.
3.The Filling: Stuff your chocolate sprinkles and grated cheese (or your choice of filling) into the bread.
4.The Grill: Heat a non-stick pan or a flat griddle over medium heat. Place the bread on the pan.
5.The Press: Use a spatula to press the bread down firmly. This helps the heat reach the middle and melt the fillings. Grill for about 2 minutes per side until golden brown and slightly charred.
6.The Finishing Touch: Once off the heat, cut the bread into bite-sized fingers. Drizzle the top with more sweetened condensed milk and a final sprinkle of cheese or chocolate.
💡 Tips & Mistakes to Avoid
• Use Margarine: While butter is great, Indonesian street vendors almost always use margarine (like Blue Band). It has a higher melting point and a specific salty aroma that defines the "street" flavor.
• Don't Skimp on the Press: Pressing the bread is vital. It creates a compact, toasted surface that contrasts beautifully with the soft interior.
• High Heat Warning: If your pan is too hot, the outside will burn before the cheese inside has a chance to soften. Keep it at a steady medium.
❓ FAQ
Q1.Can I use a regular toaster?
You can, but it won't be "Roti Bakar." The magic happens when the margarine fries the surface of the bread in a pan.
Q2.Why cheese and chocolate?
It sounds weird to some, but the salty cheddar cheese balances the sweet chocolate and condensed milk perfectly. Trust me, it’s a game-changer!
📝 Summary
Roti Bakar is the easiest way to feel like you’re on the streets of Jakarta. It’s cheap, uses pantry staples, and is incredibly satisfying. It’s the ultimate proof that you don't need a bakery to have an amazing bread experience.
👩🍳 Recipe 2: Classic Roti Sisir (Buttery Pull-Apart Bread)
🥖 About this Recipe
Roti Sisir translates to "Comb Bread" because the individual slices are lined up in a row, looking like the teeth of a comb. This is a nostalgic heritage bread. It is a rich, brioche-style dough that is sliced, slathered with a sweet buttery cream, and baked together so you can pull the slices apart. It’s the perfect "budget luxury" because it uses basic baking ingredients but feels incredibly fancy and indulgent.
🛒 Ingredients & Measurements
The Dough:
• 250 grams of all-purpose flour or bread flour.
• 50 grams of granulated sugar.
• 6 grams of instant yeast (about 1.5 teaspoons).
• 1 large egg.
• 120 ml of warm milk.
• 40 grams of margarine or butter.
• 1/4 teaspoon of salt.
The Sweet Spread:
• 50 grams of margarine.
• 2 tablespoons of powdered sugar (mixed together until creamy).
👨🍳 Step-by-Step Instructions
1.Activate: Mix the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it gets frothy.
2.Mix: In a large bowl, combine flour and salt. Pour in the yeast mixture and the egg. Mix until a dough forms.
3.Knead: Add the margarine. Knead the dough by hand for about 15 minutes (or use a mixer for 8 minutes) until it is smooth, elastic, and passes the "windowpane test."
4.First Rise: Cover the dough and let it rest in a warm place for 1 hour or until doubled in size.
5.Shape: Punch the dough down. Divide it into 10–12 equal small balls. Flatten each ball into an oval shape using a rolling pin.
6.The Setup: Fold each oval in half and line them up tightly in a greased loaf pan. They should be standing up, side-by-side.
7.Second Rise: Let them rise again in the pan for 45 minutes. They will push against each other, creating the "comb" look.
8.Bake: Bake in a pre-heated oven at 356∘F or 180∘C for 20–25 minutes until the top is golden.
9.The Spread: While still hot, brush the tops and the "cracks" between the slices with your sweet margarine spread.
💡 Tips & Mistakes to Avoid
• Warm Milk, Not Hot: If your milk is too hot, it will kill the yeast. It should feel like a warm bath.
• The Slather: Don't be afraid to put the spread between the slices. That's what makes it "Roti Sisir" rather than just a regular loaf of bread.
• Patience: The second rise is the most important for the "pull-apart" texture. Don't rush it!
❓ FAQ
Q1.Can I make this without an oven?
You can actually "steam" this bread for a different but equally delicious texture, or use an air fryer at a lower temperature (320 degrees Fahrenheit / 160 degrees Celsius).
Q2.How long does it stay soft?
Because of the fat content, it stays soft for 2–3 days if kept in an airtight container.
📝 Summary
Roti Sisir is a beautiful, therapeutic bread to make. It’s perfect for a family breakfast or as a sweet companion to your afternoon coffee. It’s humble, golden, and pure comfort.
🍩 Recipe 3: Roti Goreng (Indonesian Fried Bread)
🥯 About this Recipe
When you want bread but you want it now (and you want it crispy), you make Roti Goreng. In Indonesia, this is a popular market snack. It’s a simple yeast dough that is deep-fried instead of baked. There are two popular versions: the hollow, savory "Odading" style or the version filled with sweet mung bean or chocolate. We’re going to focus on the easy, sugar-dusted version that is light on the wallet but heavy on the flavor.
🛒 Ingredients & Measurements
The Simple Dough:
• 250 grams of all-purpose flour.
• 1 teaspoon of instant yeast.
• 3 tablespoons of sugar.
• 150 ml of warm water.
• 2 tablespoons of vegetable oil (added to the dough).
• 1/2 teaspoon of salt.
The Coating:
• Extra granulated sugar or cinnamon sugar for tossing.
• Vegetable oil for deep frying.
👨🍳 Step-by-Step Instructions
1.Quick Mix: Combine the water, sugar, and yeast. Once frothy, mix it with the flour, salt, and 2 tablespoons of oil.
2.Short Knead: Knead for just 5 minutes until the dough is relatively smooth. It doesn't need to be as perfect as the Roti Sisir.
3.Rest: Let it rise for 45 minutes until it puffs up.
4.Cut: Roll the dough out to about 2 cm thickness and cut it into squares or use a glass to cut circles.
5.The Fry: Heat about 2 inches of oil in a wok or deep pan. The oil is ready when a small piece of dough sizzles and rises immediately.
6.Golden Brown: Fry the dough pieces in batches. They will puff up like little pillows! Flip them until both sides are a beautiful golden brown.
7.The Toss: Drain on paper towels for just 30 seconds, then toss them in a bowl of sugar while they are still warm so the sugar sticks.
💡 Tips & Mistakes to Avoid
• Oil Temperature: If the oil is too cold, the bread will soak up the grease and become oily. If too hot, it will be raw inside. Aim for medium heat.
• Small Batches: Don't crowd the pan! The temperature will drop, and the bread won't puff up properly.
• Freshness: These are best eaten within the first hour of frying while the outside is still "shattering" crisp.
❓ FAQ
Q1.Can I fill these?
Yes! You can put a piece of chocolate or a dollop of jam in the center before sealing the dough into a ball and frying.
Q2.Is this the same as a donut?
It’s similar, but the dough is usually a bit breadier and less cake-like than a Western donut.
📝 Summary
Roti Goreng is the ultimate "emergency" bread. It’s fast, uses no eggs or milk (making it very budget-friendly), and satisfies that deep-fried craving perfectly.
😊 Final Thoughts
See? Making authentic Indonesian bread doesn't require a professional bakery or a huge budget. Whether you’re smashing together a Roti Bakar in a frying pan, carefully lining up your Roti Sisir, or enjoying the simple joy of Roti Goreng, you are participating in a beautiful culinary tradition.
The secret to Indonesian bread isn't in expensive ingredients—it’s in the love of the "softness" and the joy of sharing something sweet with those around you. These recipes are designed for you to fail-proof your kitchen experience, so don't be afraid to get your hands messy with some dough!
I’d love for you to try these one by one. Start with the Roti Bakar tonight (it’s so easy!), and maybe save the Roti Sisir for a weekend project. Once you smell that fresh bread baking or grilling in your own home, you’ll never look at a store-bought loaf the same way again. Happy baking, and don't forget to share a slice with a friend!
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