Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia, often sold in Mamak stalls. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta.
Roti canai (roti paratha) originated from southern India, but was modified and made famous by the mamak (Muslim-Indian) hawkers in Malaysia and Singapore. In Malaysia, this crispy and buttery (actually made with ghee) flat bread is called roti canai but across the straits in Singapore, they are commonly known as roti paratha.
Here's we show's you are ingredient:
Methods:
Ingredient | Quantity |
Wheat flour, medium protein (Blue Ferry or Bintang) | 500g |
Sugar | 15g |
Salt | 7.5g |
Condensed milk | 10g |
Egg | 10g |
Margarine | 10g |
Water | 280ml |
Methods:
1) Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine.
2) Knead the dough until smooth and no longer sticky. Divide dough into70 g pieces.
3) Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.
4) 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.
5) Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.
6) Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown.
7) Serve Roti Canai with Curry
