Roti Canai

I usually just buy these from the local desi or Asian grocery stores and just fry them at home (also known as Malaysian Paratha). But just in case you’re into making it from scratch:

Ingredients (for about 10-12 rotis)
400g plain flour, sifted (wheat flour is healthier)
1/2 tsp salt
20g sugar
40g margarine
1 egg, lightly beaten
1/2 cup milk
1/2 cup water
Spring onions – about two stalks chopped up (this is optional)
Oil or ghee for greasing and cooking

Put flour, salt and sugar in a mixing bowl. Rub in margarine and mix egg and the rest of the ingredients well to form soft dough. Leave to rest for 20-30 minutes.

Divide dough into 10-12 pieces. Roll into balls and rub oil or margarine lightly over each ball. Keep the balls in a container and leave aside (just like you’re making chapati or paratha).

Grease a marble slab. Press and flatten the balls of dough with your palm on the slab. Use a rolling pin (or your fingers if you don’t have one) to make each ball very thin. Twirl the flattened dough until it becomes thin. Fold the sides to the centre. Flatten the dough again (this is to get the flaky effect).

Place on a hot griddle and cook slowly over a low heat. Turn over dough and spread more oil when needed to brown both sides of the roti.


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