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How to Make Roti Canai
How to Make Roti Canai
An Indian influenced flatbread (kerala porotta) found in Indonesia and Malaysia. Also known as 'roti prata' in Singapore
Melted 150gr of margarine, or you can also use ghee or maybe, animal fat :)
In a separate bowl, combine 200gr of flour, 1 tsp and 60ml lukewarm water. Start to slowly knead the mixture
Add in the (warm) melted margarine into the mixture. Slowly knead
Gradually add in the 50ml of waterKnead it slowly ... for 2 minutes until all of the ingredients are well combined
When it turns out into a smooth dough then you know that it is ready. Let the dough rests for at least 15 minutes. Cover the bowl with a warm cloth
Prepared a plate/bowl and drizzle some oil in it. You may use the melted margarine/ghee but I use canola oil heheh less guilty-pleasure-feelin' :)
Form the dough into small balls and let them rest for 10 minutes. The recipe calls for at least 10 small balls
Flattened the ball .. and since it is too oily, I use a rice-spoon. Make it as thin as you like
Pan-fried it in a hot pan (without oil). Small to medium heat. As usual it will be 'pop'
Fry on each side for at least 1 mnt.
There you go! Enjoy with your favourite curry or just like me :) topped it with some granulated sugar and eat it while it's warm :) satisfied tummy!
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200 Grams bread flour
150 Grams melted margarine or ghee
110 Mililiters lukewarm water
1 Teaspoon salt
Shen Lee ⭐🌺🌸🍃 4 months ago
Putri Chaerul (author) 8 months ago
Putri Chaerul (author) 8 months ago
Felicia Gustin 8 months ago
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