Malaysian Flatbread - Roti Canai
- Feb 21, 2017
- 2 min read
Roti Canai is a type of Indian-influenced flatbread found in Malaysia, Brunei, Indonesia and Singapore. This dish is often sold in mamak stalls in Malaysia. Mamak stalls are the main multi-racial melting pots, whether they be Malay, Chinese, Indian or others, this could be the place where everybody meets for meet ups, snacks, drinks with friends, budget meals, business clients, breakfast or even just watching football at night. Traditionally, roti canai is served with dhal (lentill curry) or any type of curry, such as mutton or chicken curry. However, the versatility of roti canai as the staple lends itself to many variations, either savory or sweet, with a variety of toppings and fillings, which includes eggs, banana, sardines and onion.
Roti Canai served with dhaal
Below are the steps on how to prepare Roti Canai that you can try:
DIRECTIONS
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.
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