Roti Canai Recipes

ROTI CANAI (AUTHENTIC MALAYSIAN RECIPE)

Steps:

• Mix the salt in the water.
• Put the flour in a mixing bowl. Add the salted water gradually.
• Mix the flour into a dough. kneed until smooth. Make sure the texture of the dough is not too sticky and gooey.
• Oil your hands with cooking oil and then make the dough into palm sized balls.
• In a bowl pour some oil so that the dough doesn't stick to the bowl. Put in the balls, coating it with oil as you put one on top of each other. After it is all in a bowl, totally immerse it in oil. Leave over night.
• Oil your kneading space. Take out one dough ball, flatten it out into with you palms until the size of a dinner plate.
• Flip it like a pizza (I put a link below to show you how to flip it).
• Flip the dough a couple of times and spread it out until paper thin.
• Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square.
• Grease a flat pan or skillet with cooking oil and cook until golden brown.
• http://youtube.com/watch?v=3EucCu1zafk&feature=related.

ROTI CANAI

Steps:

• Mix salt with flour and sieve into a bowl
• Add sugar if necessary
• Add water and knead into dough no longer sticks to hand
• Knead till it feels 'elastic'
• Divide into 8 portion, return to bowl, brush it with ghee and cover with damp cloth leaving for 1/2 hour
• Take 1 portion, spread a little ghee on top and flatten with hands
• Pick up flattened dough by the edges and swirl in circular motion until dough thins out
• Fold dough to form a square and flatten out again
• Repeat process to trap air in layers of dough
• Flatten once again and fry on heated flat pan or iron griddle till cooked
• Remove and serve hot with dhal or any curry of your choice (see also Chicken Curry, Mutton Kurma, Beef Rendang).

MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP

Steps:

• Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
• Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
• Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
• Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
• Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
• Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
• Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
• Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
• Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
• Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.

ROTI CANAI (MALAYSIAN STYLE)

Steps:

• Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine.
• Knead the dough until smooth and no longer sticky. Divide dough into 70 g pieces.
• Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.
• Gently press the dough with palm, stretching it slightly. Hold the dough and stretch to expand the dough piece. Repeat this step for about eight times. (Or you can toss it like a pizza maker, I've seen this done and it's awesome).
• Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.
• Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown.
• Serve Roti Canai with Curry.

ROTI CANAI/PARATHA (INDIAN PANCAKE)

Steps:

• Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
• Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
• Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
• Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.