Sunday, 9 August 2015

Recipe: Roti Canai

A mamak stall favourite, Roti canai is a type of Indian-influenced flatbread found in Malaysia which goes down a treat own its own or with curries.

Here is a simple recipe to make this delicious treat at home.

  • 2 tbsps, evaporated milk, mixed with 1 tbsp sugar (this mixture can be replaced with sweetened condensed milk)
  • 1.5 cups water
  • 5 cups flour
  • 2 eggs, beaten
  • 1 tsp salt
  • 2 tbsps sugar
  • 1 cup Malaysian palm cooking oil
  1. In a small bowl, mix the evaporated milk mixture or condensed milk with water and set aside.
  2. In a mixing bowl, sift the flour. Add eggs, salt, sugar and 5 tbsps of Malaysian palm cooking oil or melted butter and mix well.
  3. Add the diluted evaporated milk mixture of condensed milk into the mixing bowl and knead for 10 minutes to make a soft dough.
  4. Shape dough into a ball and place it in a small bowl. Cover with a damp cloth and set aside in a warm place to rest for 30 minutes.
  5. Then portion the dough into 12 pieces and roll each piece into a small ball. Coat each dough ball in ghee or oil. Cover and set aside again for at least 20 minutes or up to 4 hours.
  6. Grease a rolling pin and work surface with ghee. Roll out each dough ball to make it as thin as possible. Fold in the edges and roll out again, slightly.  Repeat this once or twice to create a thin sheet.
  7. Heat an iron griddle or heavy pan and grease with a little ghee or butter.
  8. Fry dough individually on th ehot griddle/pan over medium to high heat until crispy and golden brown, about 3 minutes on each side, adding ghee or oil as necessary.

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