Roti Canai

It has been a long while since I posted something, and finally with some free time, here is the recipe for Roti Canai. I do miss this after eating it many times in Malaysia, but here it costs so much in comparison. So why not make it yourself? Although it may seem daunting to make, it is actually easier than it seems, as long as the dough is made correctly. Bear in mind this version will still be different to the ones outside, as I pull back on the oil/fat. (Sorry the photos were only taken from my phone as oil is everywhere when making roti!)

There are two ways to stretch the dough - flipping and stretching. To flip the dough does require skill and practice, but it is much faster and looks cool. Hopefully I'll get there someday! Here is a very good video showing how to flip the dough.

But for starters, stretching the dough is quite easy and you can get the same results as flipping. Watch this video by which shows how you can do it.

You can make either round or square roti. For the round roti, just follow the instruction of the video above. Make sure you rest the dough before flattening it out again. For the easier square roti, simply fold the stretched dough from both sides to the centre, then repeat with the other two edges. (Tip: I if your edges are still thick after stretching, you can use a rolling pin to thin the edges.)

Roti Canai
Recipe from ieatishootipost
Makes 12 pieces 

Ingredients 

• 600g plain flour
• 270g water
• 80g condensed milk
• 1 egg
• 1 tsp salt
• 1 tbsp ghee or oil

Cooking Directions

1. Mix ingredients in mixer until incorporated, and rest for 20 minutes
2. Knead dough with dough attachment for 10 minutes
3. Divide dough into 12 equal pieces, and place in well-oiled muffin tins. Make sure the dough is covered with oil to prevent drying. Cover with cling film.
4. Rest in refrigerator for at least 8 hours.
5. Remove from refrigerator and rest to room temp before shaping dough.
6. Stretch dough and shape roti. (as directions mentioned before)
7. Pan fry on medium heat with oil or ghee until browned.
8. Enjoy with your favourite curry or condensed milk!