Roti Canai
Roti Canai is a Malaysian flaky flatbread made from a soft enriched dough, perfect for pairing with curry.
Contents（2項）▾
Ingredients
- 500g all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 1 tbsp condensed milk
- 200ml water
- 100ml ghee (for frying)
- 50ml vegetable oil (for resting and stretching)
Steps
In a large bowl, mix the flour, salt, and sugar. In a separate bowl, blend the condensed milk with water, then combine it with the dry ingredients. Knead for about 10 minutes until the dough is smooth and elastic.
Divide the dough into 8 equal balls and coat each with vegetable oil. Place them in a container, cover, and let rest in the refrigerator overnight to develop flavor and texture.
On a well-oiled surface, take one dough ball and flatten it with your hands. Use your fingers to stretch the dough gently, working from the center outwards until it becomes a translucent sheet.
Fold the stretched dough into a coil, starting from one edge and working your way to the other. This creates layers that will give the roti its flakiness.
Heat a pan over medium heat and add ghee. Once hot, place the coiled dough in the pan and cook for about 4-5 minutes on each side until golden brown and crispy.
Remove the roti from the pan and let it drain on paper towels. Serve warm, preferably with dal curry or your choice of dip.
Why this works
The technique of resting the enriched dough overnight allows the gluten to relax, making it easier to stretch into a thin sheet without tearing. Stretching the dough to a translucent sheet is crucial as it ensures the final product has those signature flaky layers. The folding into a coil creates multiple layers, which, when fried in ghee, results in a contrast of a crispy exterior and a soft, layered interior. If your dough tears while stretching, don't worry; simply patch it with a bit of dough and continue stretching. The use of ghee adds a rich flavor and aids in achieving that golden crispiness. This method not only showcases the art of lamination through folding but also teaches the essential skill of dough stretching, making it a worthwhile weekend project for anyone interested in bread-making.