Recipe: Delicious Roti Canai

Roti Canai. Roti canai is a popular breakfast and snack dish in Malaysia, and one of the most famous examples of Malaysian Indian cuisine. It is said that the dish was brought over from India by Indian Muslims, also known as "Mamaks" in Malaysia, and is served in Mamak stalls located in both rural and urban Malaysia. 'Roti canai' or 'roti prata' is a flatbread of Indian origin and is extremely loved in countries like Malaysia and Singapore. Usually eaten with dhal curry, fish or chicken curry, it is sometimes served sweet with condensed milk, bananas or even chocolate cream.

The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls. Roti canai is a very popular flat bread in Malaysia. Originated from southern India, roti canai is sometimes called roti paratha or roti prata. You can have Roti Canai using 8 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Roti Canai

1. You need of Setup.
2. Prepare 1 of egg.
3. Prepare of Flour.
4. You need of Tung Chai.
5. Prepare 1/4 teaspoon of water.
6. It's of Cooking.
7. It's of Cooking Oil.
8. It's of Knott Pasti Sedap.

These roti are modified and made famous by Mamak (Muslim-Indian) hawkers and street stalls all over the Malaysia. They are crispy, buttery and flaky. These fluffy, pastry-like breads are part of Malaysia's unique cuisine known as mamak. Crisp, flaky and the perfect accompaniment to dhal and curry sauces, roti canai are served at street stalls.

Roti Canai instructions

1. Prepare a cutting board, a small bowl, a plate and a cooking bowl..
2. Prepare the ingredients listed in "Setup" and a small bowl..
3. Layout a half-a-palm of Tung Chai and slice them into pieces. Move them into the small bowl..
4. Crack the egg and pour its contents into the small bowl..
5. Add a small amount of flour into the small bowl..
6. Mix the contents of the small bowl..
7. Set up the cooking bowl onto the stove..
8. Add few drops of oil onto the cooking bowl and rotate it for the oil to conform to the bottom of the bowl..
9. Add half of the mixed contents in the small bowl onto the cooking bowl..
10. Rotate the cooking bowl quickly for the mixture to conform to the bottom of the cooking bowl. A circle will be formed..
11. Let the mixture harden on the cooking oil for about 2 minutes..
12. Add a small amount of Knott Pasti Sedap onto the cooking bowl..
13. Flip the mixture to the bottom end..
14. Repeat steps 11 if necessary. At the end of the cooking, the mixture must be of the top end..
15. Move the cooked mixture onto a plate..
16. The food is ready to serve. Repeat steps 8-15 for the remaining half of the mixture in the small bowl if needed..

Hi Cheng, we commend your efforts at the quintessential roti canai! There are a few factors that causes a hard roti: a) using the right flour is necessary as protein content is different for different varieties of flour, higher protein content flour may cause the roti to be hard; b) letting the gluten in the dough rest enough would also promote better. Roti refers to an unleavened flatbread eaten in India, other South Asian countries, and in some parts of the Caribbean and Africa. There are many varieties but, for purposes of differentiating the terms "roti" and "roti canai", we focus on the North Indian paratha roti (parotta in South India and Sri Lanka). To make paratha, bread dough is coated in ghee (clarified butter), rolled very thin.

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