Roti Canai

Name: Roti Canai
Yield: Makes 9 pieces
Cuisine: American
Ingredients: 3 cups multi-purpose flour; 2 tablespoons ghee/butter; 1 tablespoon condensed milk; 1 teaspoon salt; 2 teaspoons sugar; 1/2 teaspoon baking soda; 1 egg; 1/4 cup water

The Boggler @theboggler

Penang

Roti Canai

The Boggler @theboggler

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Ingredients

Makes 9 pieces

3 cupsmulti-purpose flour
2 tablespoonsghee/butter
1 tablespooncondensed milk
1 teaspoonsalt
2 teaspoonssugar
1/2 teaspoonbaking soda
1egg
1/4 cupwater

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Steps

1

MAKING THE DOUGH... Knead all the ingredients into a dough, adding the water in at the end.
2

Once the dough doesn’t stick to your hands, knead for 5-10 mins, then cover with cling film and rest for 15 mins.
3

Knead for another 5-10 mins. Then cover with cling film and rest for at least half an hour.
4

Oil a container with melted ghee or cooking oil.
5

Divide the dough into balls the size of golf balls. Soak them in melted ghee/oil in the container for at least 8 hours, covered in the refrigerator.
6

FLIPPING & FRYING THE ROTI... Oil the table/counter.
7

Flatten and slap around a dough ball. Spread it evenly on the table, then either flip (lift up and throw down) or push it out on the counter till it’s stretched out and semi-transparent.
8

Add melted ghee/oil onto the stretched dough, as well as any stuffing you’the like to put in it (eg, egg, cheese, bananas,etc). Then either fold it into a square or roll it into a rose. If it’s a rose, press out into a flat circle before frying.
9

Move it into a pre-heated and oiled pan. Fry both sides till parts of it turn golden brown. Fluff up the roti by clapping it from the sides.
10

Serve hot with dhal or curry.