Roti Canai Authentic Malaysian Recipes
ROTI CANAI (MALAYSIAN STYLE)
Malaysian fried bread, crispy on the outside, fluffy on the inside; usually served with teh tarik and dhal (curry). After visiting Malaysia in 2003, I have had a tough time finding anything close to those foods here in Nebraska. I also hate converting g/mg to tsp/TBS, so I'm posting this on 'Zaar mostly for my own benefit to try later. I got this off of the Seberang Flour Mill site (Malaysia) http://www.seberangflour.com.my All yields and prep time are guesses.
Provided by Jessica T
Categories Breads
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine.
- Knead the dough until smooth and no longer sticky. Divide dough into 70 g pieces.
- Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.
- 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. (Or you can toss it like a pizza maker, I've seen this done and it's awesome).
- Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.
- Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown.
- Serve Roti Canai with Curry.
ROTI CANAI (AUTHENTIC MALAYSIAN RECIPE)
This is the authentic recipe used by the Mamak (Indians) in Malaysia. The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls. Incredibly easy. must try!
Provided by MalaysianChef
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the salt in the water.
- Put the flour in a mixing bowl. Add the salted water gradually.
- Mix the flour into a dough. kneed until smooth. Make sure the texture of the dough is not too sticky and gooey.
- Oil your hands with cooking oil and then make the dough into palm sized balls.
- In a bowl pour some oil so that the dough doesn't stick to the bowl. Put in the balls, coating it with oil as you put one on top of each other. After it is all in a bowl, totally immerse it in oil. Leave over night.
- Oil your kneading space. Take out one dough ball, flatten it out into with you palms until the size of a dinner plate.
- Flip it like a pizza (I put a link below to show you how to flip it).
- Flip the dough a couple of times and spread it out until paper thin.
- Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square.
- Grease a flat pan or skillet with cooking oil and cook until golden brown.
- http://youtube.com/watch?v=3EucCu1zafk&feature=related.
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- Combine flour, salt, sugar and 1/4 cup of the ghee in the bowl of a stand mixer. Run on low speed with a dough hook until mixture clumps.
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