ROTI CANAI
Roti canai or roti paratha is a crispy, buttery and flaky Indian flat bread originated from southern India. Learn how to make roti canai from scratch with this easy recipe and step-by-step video.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Combine flour, salt, sugar and 1/4 cup of the ghee in the bowl of a stand mixer. Run on low speed with a dough hook until mixture clumps.
- Add egg, milk and water. Continue to mix until a smooth elastic dough is formed. Knead into a smooth, soft, elastic dough, about 8 to 10 minutes. The dough should be a bit sticky, but not wet.
- Transfer the dough out and cut into eight equal pieces, about 4 oz. each (113 g). Form into smooth balls.
- Coat each ball with one teaspoon of ghee, slathering them well. Arrange in a single layer on a plate, cover with a damn cloth and allow them to rest at room temperature for at least 6 hours. (The dough can be made a day ahead and kept in the refrigerator.)
- If the dough was prepared the day ahead, let come to a warm room temperature. So if your kitchen is cold, place the dough inwarm area, or you can even microwave it for 10 secondintervals. Warm dough is more elastic and easier to workwith.
- Clean a 2-inch × 2-inch surface, and coat it with a 12-inch circle (30 cm) of ghee (about 2 tablespoons). Coat hands liberally with ghee.
- Stretch the dough into a sheet; put 1 teaspoon of ghee in center of the buttered work area.
- Arrange one dough ball in the center. Press with your buttered palm to flatten dough into a 6-inch disc, less than 1/4 inch thick, slightly thinner around edges.
- Pull and stretch it from the center outwards. Make sure most of dough is paper thin by moving around dough perimeter with your fingertips and thumbs, lifting thicker edges, pulling outwards to thin, and gently pressing against table to adhere.
- Systematically, slowly, work your way around theperimeter of dough circle, pulling outwards to thin thedough. For the first few rounds, pull 3 to 4 inches (about8 to 10 cm) each time, making it thinner and thinner. As itgets thinner, it will be obvious where the thicker parts ofthe dough are. Focus on those areas. Keep going until youachieve a paper thin sheet. It should reach about 2 feet in diameter. Use the tips of your fingers to smooth the thicker part paper thin.
- Using two hands, fold top quarter of dough over itself, almost reaching middle of sheet. Fold top edge over again to meet the top edge. Then repeat with other sides to create a square multi-layered square of dough about 6 to 8 inches (about 16 to 20 cm). Each time you fold, try to capture some air in-between layers.
- Heat a griddle or large saute pan over low heat.
- Firmly flatten and spread one disc of dough until it is 7 inches to 8 inches in diameter or (18 to 20 cm). The dough will be elastic, and may pull back a little.
- Drizzle the griddle with a little ghee. Add one bread to the pan, and cook slowly, turning once, 3 to 4 minutes per side, rotating occasionally to ensure even browning. Cook until each side is deep golden brown.
- Transfer the breads to a work surface, and then use a clapping motion (careful it will be hot), slapping the bread together between your hands to separate the layers.
- Repeat with remaining roti, cooking as many as will fit in the pan at one time. Serve immediately with curry sauce or sugar.
Nutrition Facts : Calories 392 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 417 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ROTI CANAI/PARATHA (INDIAN PANCAKE)
Breakfast, lunch, tea time, and dinner - this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up.
Provided by Suhara
Categories Bread Quick Bread Recipes
Time 2h30m
Yield 8
Number Of Ingredients 8
Steps:
- Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
- Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
- Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
- Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 56.8 g, Cholesterol 45.8 mg, Fat 10.1 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 301.8 mg, Sugar 0.4 g
MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP
With a crispy, crunchy exterior and a stretchy, chewy interior, these Malaysian flatbread (roti canai) are easier to make than they look. Served alongside a delicious curried lentil dip, this taste combination is ridiculously good!
Provided by Chef John
Time 10h15m
Yield 8
Number Of Ingredients 24
Steps:
- Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
- Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
- Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
- Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
- Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
- Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
- Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
- Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
- Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
- Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 67 g, Cholesterol 57.6 mg, Fat 26.8 g, Fiber 10.6 g, Protein 16.2 g, SaturatedFat 18.1 g, Sodium 810.6 mg, Sugar 5.4 g
ROTI CANAI (AUTHENTIC MALAYSIAN RECIPE)
This is the authentic recipe used by the Mamak (Indians) in Malaysia. The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls. Incredibly easy. must try!
Provided by MalaysianChef
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the salt in the water.
- Put the flour in a mixing bowl. Add the salted water gradually.
- Mix the flour into a dough. kneed until smooth. Make sure the texture of the dough is not too sticky and gooey.
- Oil your hands with cooking oil and then make the dough into palm sized balls.
- In a bowl pour some oil so that the dough doesn't stick to the bowl. Put in the balls, coating it with oil as you put one on top of each other. After it is all in a bowl, totally immerse it in oil. Leave over night.
- Oil your kneading space. Take out one dough ball, flatten it out into with you palms until the size of a dinner plate.
- Flip it like a pizza (I put a link below to show you how to flip it).
- Flip the dough a couple of times and spread it out until paper thin.
- Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square.
- Grease a flat pan or skillet with cooking oil and cook until golden brown.
- http://youtube.com/watch?v=3EucCu1zafk&feature=related.
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Reviews 2Category RecipeServings 4Total Time 50 mins
- In a standing mixer bowl, add in flour, salt, egg, melted butter, condensed milk and water. Then, mix the ingredients together and knead for 10 minutes. Leave it to rest for 10 minutes before kneading for another 5 minutes.
- Next, separate the dough into 10 small balls. Coat each ball generously with unsalted butter and place them in a container that has been generously buttered as well. Cover the container tightly with cling film and keep in the fridge overnight.
- On the next day, spread some unsalted butter on the working surface. Take one ball of dough and lightly flatten it. Push and press it with the heel of your palm to make it stretch bigger. Stretch it as thin as possible, until you can almost see through it.
- Spread some softened unsalted butter on the dough to help with the stretching. (Optional: lift up one edge of the dough and gently pull to stretch it even more).
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Ratings 28Calories 235 per servingCategory Breakfast, Side Dish, Snack
- In a standing mixer bowl, add in flour, salt, egg, melted butter, condensed milk and water. Mix to incorporate and knead for 10 minutes. Leave to rest for 10 minutes and knead for another 5 minutes.
- The next day. Spread some unsalted butter on the working surface. Take one ball and lightly flatten it. Press and push the dough with the heel of your palm to make it bigger. Stretch it as thin as possible, until you can almost see through it. Now and then spread some soften unsalted butter on it to help the stretching. Optional, lift up one edge of the dough and gently pull to stretch it even more.
- Once ready to cook, take one rolled circle and flatten it into more or less 10-15 cm diameter. Heat some unsalted butter on a pan using medium heat. Place the flatten dough on the pan. Cook for several minutes and then flip. Continue cooking for some minutes more.
ROTI CANAI (MAMAK COPYCAT) - SOUTHEAST ASIAN RECIPES
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Reviews 8Calories 221 per servingCategory Main
- Dilute salt and sugar in water. Mix flour and salt/sugar mixture evenly. Knead dough until smooth. The dough may appear wet. Just dust some flour to be able to shape the dough.
- Divide dough into 6 small balls. Coat each dough with oil and place them on an oiled plate. Pour oil over the dough. Let dough rest overnight.
- Flatten dough and flip it several times until it expands. Lift the left side of the expanded dough and fold to the right covering 2/3 of the whole surface. Do the same with the right.
- Pinch the tip of the dough and gently pull the dough off the working surface. Swirl dough to form a circle and press gently.
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