Roti Canai
A Malaysian bread made with flour and ghee, cooked in a pan. It comes to the table with dhal or any curry.
1 hr 20 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
Mix salt with flour and sieve into a bowl. Add sugar if necessary. Add water and knead into dough no longer sticks to hand.
- 2
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.
- 3
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.
- 4
Fold dough to form a square and flatten out again. Repeat process to trap air in layers of dough.
- 5
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).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
