roti-canai
Next Dish: Alicha
Roti Canai is a type of Indian-influenced flatbread found in Malaysia, Brunei, Indonesia and Singapore. It is often served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations. The dough is made from flour, water and ghee, and is cooked on a flat griddle. It is known for its flaky texture, which is achieved through a process of repeatedly folding and oiling the dough.
Recipe
Ingredients:
4 cups of all-purpose flour
1 teaspoon of salt
2 tablespoons of sugar
1 cup of water
1 cup of ghee (clarified butter)
1 egg
Additional ghee for cooking
Instructions:
In a large bowl, mix together the flour, salt, and sugar.
In a separate bowl, whisk together the water, ghee, and egg.
Gradually add the wet ingredients to the dry ingredients, mixing well until a dough forms.
Knead the dough until it becomes smooth and elastic, about 10 minutes.
Divide the dough into 10 equal pieces and shape each piece into a ball.
Coat each ball with ghee and allow them to rest, covered, for at least 4 hours.
After resting, take each ball of dough and flatten it into a thin disk on a greased surface.
Heat a flat pan over medium heat and add a little ghee.
Cook each roti until it is golden brown on both sides, flipping once during cooking.
Once cooked, lightly fluff the roti by clapping it between your hands to create its signature flaky texture. Be careful not to burn yourself.
Serve the roti canai warm with your choice of curry or dhal for dipping.