Roti Canai

Every cuisine has its own sinfully delicious greasy finger food and despite the amount of oil left on your fingers, it is hard to resist just another bite. Roti Canai is the perfect example of this kind of guilty pleasure. The amount of oil used in making the dough can put you off but once a warm perfectly golden brown and crispy roti canai is right in front of you, it is impossible not to start tearing into the layers and dipping it into a thick curry sauce.

Roti Canai is famous in most South East Asian and South Asian countries such as India, Malaysia, Singapore and Indonesia. There are countless versions of how to serve the dish. Roti Canai can be enjoyed as a sweet dish, usually accompanied with condensed milk, cinnamon sugar or powdered sugar; or as savory dish, accompanied by curry sauce, eggs, or lentils. With so many possible flavors, it is only logical to have a go at this recipe and go creative on your Roti Canai. 

Ingredients:

  • 500 ml all-purpose flour
  • 15 gr salt
  • 250 ml water
  • 250 ml cooking oil


Method:

  1. Mix the salt in the water.
  2. Put the flour in a mixing bowl. Add the salted water gradually.
  3. Mix the flour into a dough, knead until smooth. Make sure the texture of the dough is not too sticky and gooey.
  4. To prevent the dough sticking to your hands, oil your hands with cooking oil and then shape the dough into palm sized balls.
  5. Place the dough balls into a well-oiled bowl, coating each dough balls with oil as you put one on top of each other. Everything should be immersed in oil before leaving it overnight.
  6. The next day, oil a clean surface as a kneading space. Flatten out the dough ball with the heel of the palm until the size of a dinner plate.
  7. Stretch and flip the dough a couple of times and spread it out until paper thin.
  8. Try to stretch the dough into a round shape as thinly as possible, fold into a square shape, repeat folding for 3 times.
  9. Lightly grease a flat pan or skillet with cooking oil on a medium heat, cook until golden brown.
  10. Scrunch up the roti while it is hot, to give it an authentic look.


As they say practice makes perfect, keep practicing stretching the dough and flipping it and before you know it, you are a pro!




For delicious Curries, Laksa and Roti Canai, head down to Karum, opens daily 11.00 – 23.00


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