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Roti Canai recipe

Roti Canai recipe

Roti Canai, a popular Malaysian flatbread, is known for its flaky texture and delicious taste. It's often served with dhal (lentil curry) or other types of curry. Making Roti Canai requires some practice, especially in handling the dough, but it's definitely worth the effort. Here's a recipe to get you started:

Ingredients:

For the Dough:

  • 3 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 cup of water (you may need a bit more)
  • 2 tablespoons of condensed milk
  • 1 egg, beaten
  • 2 tablespoons of ghee (clarified butter) or unsalted butter, melted

For Cooking:

  • Extra ghee or butter for cooking

Instructions:

  1. Make the Dough:

    • In a large bowl, combine flour, salt, and sugar.
    • In another bowl, mix water, condensed milk, and the beaten egg.
    • Gradually add the liquid mixture to the flour mixture, kneading until the dough comes together. You may need to adjust the amount of water slightly.
    • Add the melted ghee or butter and continue to knead the dough for about 10 minutes until it becomes smooth and elastic.
  2. Rest the Dough:

    • Divide the dough into equal-sized balls (around the size of a small apple).
    • Coat each ball lightly with ghee or butter.
    • Cover the dough balls with a damp cloth and let them rest for at least 4 hours, or preferably overnight.
  3. Shape the Roti:

    • On a well-oiled surface, take a dough ball and flatten it with your hands.
    • Gently stretch the dough using your fingers, working from the center outwards, until it's thin and almost translucent (be careful not to tear it). The thinner the dough, the flakier the Roti Canai will be.
    • Fold the edges of the dough inwards to form a rectangle or square.
  4. Cook the Roti:

    • Heat a flat pan or griddle over medium heat and brush it with a little ghee or butter.
    • Place the folded dough on the pan and cook until the bottom is golden brown and crispy, then flip and cook the other side.
    • Press down the roti with a spatula or your hands (carefully, as it will be hot) to make it flakier.
  5. Serve:

    • Serve the Roti Canai hot, typically with dhal curry, chicken curry, or any curry of your choice.

Remember, making Roti Canai is an art that improves with practice. The more you make it, the better you'll get at achieving that perfect flakiness and texture. Enjoy your cooking adventure!

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