Roti Canai
Rich, flaky layered flat bread, a road side staple found in malaysia.
| Categories:
Bread
Malaysian
Flatbread
Ingredients
Quantity | Ingredient |
---|---|
580 grams | white bread flour |
1 cup | water |
1/4 cup | condensed milk |
1 1/2 tsp | salt |
1 1/2 tsp | sugar |
1/4 cup | ghee |
1 | egg |
Method
- mix flour, salt and sugar together in a mixing bowl
- Add the 1/4 cup of ghee to the flour, mixing thoroughly until it is evenly dispersed
- Whisk the egg together with the water and condensed milk in a seperate bowl
- Add the liquid mixure to the flour in the mixing bowl, and combine.
- turn out onto a clean surface, do not add additional flour
- knead for at least 10 minutes
- Split into 8 equal size peices, roll into balls, and roll each ball in more ghee.
- Cover and rest for at least 6 hours at room temperature or overnight in the fridge.
- Stretch each ball out on a ghee greased surface until it is paper thin and transluscent, forming a large disc about 80 cm in diameter
- Create layers by folding on itself until it is a small fist sized ball. Flatten the ball out once again until it is a disc about 18 cm in diameter.
- Fry in a skillet on a low temperature with additional ghee for 5 minutes on each side, rotating as it cooks.
- ‘clap’ the roti together, to seperate the layers.
To Serve
- Serve with a simple dhal or curry