Time: 30 minutes.
Any Malaysian who doesn’t know what is roti canai? The answer is definitely a solid “no”. Also known as roti prata if you are a Singaporean, roti means bread and canai means flat. Combined these word together, it carries the meaning Indian flatbread.
Roti canai is an Indian delicacy commonly served as breakfast or supper across Malaysian restaurants. It is probably not too over-exaggerating to say that it is the first dish that comes into most Malaysian minds when it comes to Indian food. The standard roti canai comes with a bowl of potato curry dip, which you could see the recipe here. Kids who could not take spicy curry could opt for white sugar dip as an alternate option. There are also lots of variation where the seller wrap eggs, beef, onions and many other ingredients in it. Leave it to your imagination and make your own version of roti canai now!
- 2 cups of all purpose flour
- 1 small egg or 1/2 medium egg
- 20 g melted butter
- 2 tsp condensed milk
- 130 ml water
1. Mix flour, egg, butter and condensed milk using a mixer. You may also do it manually with a spatula although it takes a longer time. Gradually add in water as you mix the dough.
2. Roll the dough into slightly oval shape and cut it into 5 – 6 pieces. Shape the dough into ball shapes. Spread oil around the dough and let them rest overnight in the fridge.
3. Wipe the table with some oil (Make sure the table is clean beforehand!). Flatten the dough by pushing the edge outwards gradually. Fold them slightly inwards into a rectangle and push them inwards as shown in the picture below.
4. Roll the dough inwards as shown below. Then lightly pressed it and again extend it gently onwards into your desired shape/size. It is better to make it thinner to get a more cripsy crust.
5. Heat up a flatpan with some oil. Fry the roti on both side till slightly charred for about 3 minutes each.
6. Serve them while hot with some potato curry or sugar!
What do you think of our recipe? Comment below and share them with us!