Malaysian Cuisine - Rice & Noodle
Roti Canai
April 27, 2020
| Recipe by Bake with Paws
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Roti canai is a type of flatbread that is popular in Malaysia and other parts of Southeast Asia. It is known for its crispy, flaky texture and is often enjoyed as a breakfast dish or snack.
Roti canai has its roots in Indian cuisine, specifically from the Indian community in Malaysia. It is similar to the Indian paratha or roti prata. The basic ingredients for roti canai include flour, water, salt, and ghee (clarified butter) or oil. Some variations might also include eggs and milk. Roti canai is typically served with a variety of accompaniments, such as dhal (lentil curry), chicken or beef curry, and sometimes with sugar or condensed milk for a sweet version.
There are many variations of roti canai, including:
Roti telur: With an egg added to the dough.
Roti bawang: With onions added.
Roti pisang: With bananas added.
Roti tisu: A thinner and crispier version, often shaped into a cone.
Roti canai is a versatile and beloved dish that showcases the fusion of Indian and Malaysian culinary traditions.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Roti Canai
Yields: 6pcs
INGREDIENTS:
300g plain flour
1 1/4 tsp salt
1 1/2 tbsp sugar (add more if you prefer sweeter)
30g egg (less than 1 egg)
60g milk
80g water
2 tbsp vegetable oil or butter (room temperature)
Extra oil for shaping
Extra oil for shaping
METHOD:
- Put all ingredients in a bowl of stand mixer. Using the dough hook, knead for about 4 - 5 minutes until the dough comes together.
- Let the dough rest for 15 minutes in the same bowl. Cover with cling film or kitchen towel.
- Divide the dough into 6 equal potions. Shape each dough into a ball. Coat each ball with oil and leave them inside a container with a lot of vegetable oil. Cover and leave the dough rest overnight in a cold place. The best inside the air-cond room.
- Lightly oil the counter top. Take out one dough and flatten the dough with your palms. Gently pull to stretch as thin as possible. Spread some oil or butter on it. Take one of the edges and fold it to the middle. Do the the same to the opposite side and repeat the remaining two sides to form a square.
- Heat up a flat pan over low medium heat and brush with little oil. Fry the roti canai until crisp and golden brown on both sides.
- Remove from the pan and transfer to counter top. To get a fluffy roti canai, give few claps on it with your both hands.
- Serve it with your curry. Enjoy.
Labels:
Malaysian Cuisine - Rice & Noodle,
Hi Paws,
ReplyDeleteWonder if you have a sourdough roti canai recipe? Looking forward to it.
Hi, thanks for reading this recipe. I don't have it yet. But, I should make one.
DeleteThank you for the suggestion.
Cheers :)
Hi dear, Sorry I have removed the Sambal Hebi Spaghetti that you commented. Please message me in Facebook or Instagram and I will send you the recipe. Apologies for any inconveniences caused.
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Cheers :)