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

  1. mix flour, salt and sugar together in a mixing bowl
  2. Add the 1/4 cup of ghee to the flour, mixing thoroughly until it is evenly dispersed
  3. Whisk the egg together with the water and condensed milk in a seperate bowl
  4. Add the liquid mixure to the flour in the mixing bowl, and combine.
  5. turn out onto a clean surface, do not add additional flour
  6. knead for at least 10 minutes
  7. Split into 8 equal size peices, roll into balls, and roll each ball in more ghee.
  8. Cover and rest for at least 6 hours at room temperature or overnight in the fridge.
  9. 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
  10. 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.
  11. Fry in a skillet on a low temperature with additional ghee for 5 minutes on each side, rotating as it cooks.
  12. ‘clap’ the roti together, to seperate the layers.

To Serve

  • Serve with a simple dhal or curry