Roti canai

AT A GLANCE

  • Serves 12 people

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

  • 250 ml (1 cup) vegetable oil
  • 125 gm ghee or clarified butter, melted
  •  
  • Dough
  • 500 gm (3 cups) plain flour
  • 60 ml (ΒΌ cup) milk, plus extra if necessary
  • 1 egg, lightly beaten
  • 1 tbsp caster sugar, or to taste
  • 1 tbsp vegetable oil
01   For dough, combine ingredients and 180ml water in a food processor and blend until a soft, sticky dough forms. Add a little more milk (10ml) if needed.
02   Turn dough out onto a lightly floured work surface and knead until smooth, elastic and shiny (8-10 minutes).
03   Place dough in a lightly oiled bowl, cover with a damp tea towel and set aside to rest for 20 minutes.
04   Roll dough into a 6cm-diameter cylinder, then cut into 12 even pieces and roll into balls.
05   Pour oil into a bowl and add the balls of dough, turning each to coat well, then cover bowl with plastic wrap and set aside at room temperature to rest (at least 1 hour or overnight). Roll out each ball to a 20cm round on a lightly oiled work surface.
06   Carefully stretch dough in a circular motion with lightly greased hands until very thin, pulling gently from underneath as you go.
07   When the dough is wafer-thin, dab lightly all over with melted ghee.
08   Fold opposing edges over so they overlap in the centre like an envelope, and trapping air under the folds.
09   Heat a little ghee on a flat grill or tawa over medium-high heat, add roti and cook until golden and crisp (1-2 minutes each side). Repeat with remaining roti and ghee. Serve roti warm with dhal.

Topics:

WINTER, VEGETARIAN, SIDE DISH, MILK, GHEE, MALAYSIAN, EGG, MASTERCLASS, BREAD

Recipe:

TONY TAN

Photography:

DEAN WILMOT

Styling:

CLAIRE DELMAR

FEATURED IN

Jul 2013

Jul 2013

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