Introduction
Roti Canai is a beloved Malaysian flatbread that originated from Indian Muslim cuisine. This versatile dish is characterized by its flaky and crispy layers, achieved through a unique folding and tossing technique. Typically served with a variety of curries or dhal, Roti Canai can be enjoyed as a breakfast item, snack, or even a main course. Its delightful texture and ability to absorb flavors make it a favorite among locals and tourists alike.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon condensed milk (optional, for richer flavor)
- 1/4 cup ghee or unsalted butter, melted
- 3/4 cup water (adjust as needed)
- Additional ghee or oil for cooking
Instructions
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Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Make a well in the center and add the melted ghee and condensed milk (if using).
- Gradually pour in the water while mixing with your hands or a spoon until a soft dough forms. Knead the dough for about 5-7 minutes until smooth and elastic.
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Rest the Dough:
- Divide the dough into equal-sized balls (about 6-8). Lightly coat them with oil and place them in a bowl. Cover with a damp cloth or plastic wrap and let them rest for at least 2 hours (or overnight in the refrigerator). This resting period is crucial for developing the dough’s elasticity.
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Shape the Roti:
- On a lightly floured surface, take a ball of dough and flatten it slightly. Using your hands, gently stretch and flatten the dough into a thin disc, about 10-12 inches in diameter. The goal is to create a very thin layer without tearing it.
- Fold the edges of the disc towards the center to form a square or rectangle. Repeat with the remaining dough balls.
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Cook the Roti:
- Heat a skillet or griddle over medium heat and add a little ghee or oil. Once hot, place a folded dough piece onto the skillet.
- Cook for about 2-3 minutes until golden brown and crispy, then flip and cook the other side for another 2-3 minutes. Press down with a spatula to ensure even cooking.
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Serve:
- Once cooked, remove the Roti Canai from the skillet and keep it warm in a towel. Serve hot with your choice of curry, dhal, or sambal.
Health Tips
- Roti Canai can be high in calories and fat due to the ghee or butter used. To make it healthier, consider using whole wheat flour for added fiber and reducing the amount of fat. Pair it with a vegetable-based curry for a more balanced meal.
Serving Suggestions
- Enjoy Roti Canai with various accompaniments, such as chicken curry, dhal, or even as a dessert with sweetened condensed milk. It can also be served with fresh fruit or a spicy sambal on the side.
Tips
- Dough Resting: Allowing the dough to rest is essential for creating the flaky texture. If possible, prepare the dough the night before for best results.
- Stretching Technique: Practice the stretching technique to achieve the desired thinness. It may take a few tries, but the result will be worth it.
- Storage: Roti Canai can be frozen before cooking. Just thaw and cook directly from frozen, adding a few extra minutes to the cooking time.
