Roti Canai (Flaky Fried Indian Bread) Recipe

Roti Canai (Flaky Fried Indian Bread) Recipe

Ingredients :

1 kg (2 lb) plain flour

2 eggs, beaten

1 tsp salt

2-3 tbsp sugar

100g (3.5 oz) butter or ghee, melted

2 cups water

2 tbsp condensed milk

1/2 cup ghee or oil for frying

Method :

Sift flour into a mixing bowl, add eggs, salt, sugar and melted butter. Combine water with the condensed milk and add to the mixture. Mix well to make a soft dough. Roll dough into a ball and cover with a damp cloth. Leave to rest in a warm place for 30 minutes.

Divide dough into 12 small balls. Coat in ghee or oil, cover and leave to rest for a minimum 20 minutes or up to 4 hours.

Heat an iron griddle or heavy pan, and coat with oil. Flatten dough balls and stretch out as far as possible. Fold edges inward, continue until you have a round shape 15cm (6 inch) in diameter. This is required to give the bread a layered texture. Fry the roti individually until crisp and golden, adding more ghee or oil as necessary.

Helpful hints - It takes great skill to swing out the dough in circles to stretch it paper thin, as the "Roti man" does with a theatrical flourish. Most home cooks use the bottom of a very large cooking pan and with oiled hands, slowly stretch and push the dough out.

A really good Roti Canai is feather-light, crisp, non-greasy and, some would say, the Indian community's greatest culinary contribution to Malaysia. Roti Canai is a much lighter, flakier version of an Indian bread known as Roti Paratha.

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