Roti Canai (Malaysian-Style Paratha Roti)
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Roti Canai (Malaysian-Style Paratha Roti)
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A recipe for Roti Canai (Malaysian-Style Paratha Roti)! This light and flaky flatbread is perfect for pairing with Teh Tarik and curry, dhal, sugar, or simply plain.
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Ingredients
- 450 grams (3 cups) plain (all-purpose) flour
- 125 milliliters (1/2 cup) vegetable oil plus extra to coat
- 1 tablespoon sugar
- 1 teaspoon salt
- 250 milliliters (1 cup) lukewarm water
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Instructions
- To make the dough, place the flour and oil in a bowl and mix well. Dilute the sugar and salt with 2 tablespoons of lukewarm water, then pour it into the flour mixture. Add the remaining water and stir until the mixture is well combined.
- Using the '3 minutes knead then 2 minutes rest' method, knead the dough with clean hands until it is smooth and no longer sticky. This is to stretch the gluten in the flour and give the desired texture of roti canai.
- Divide the dough into eight portions and roll into small balls. Roll the balls in oil until well coated and rest for at least an hour, or preferably overnight.
- To 'canai' (flatten the dough), flip a 32 centimeter (12 1/2 inch) round tray over as you'll be using the underside (a pizza tray is ideal). Take one dough ball and press it firmly onto the tray with your palm. Working your way around, gently pull the dough towards the edge of the tray, keeping the shape as round as possible. Continue until the dough has almost completely covered the tray.
- Lift one edge of the dough and carefully pull it off the tray. Roll it up, then coil it into a spiral shape, then gently press down on it and set aside. Repeat with the remaining dough balls. Sprinkle the dough with oil and rest for 3-5 minutes.
- Heat a clean frying pan over medium heat. Working with one piece at a time, flatten the rested dough once again, then place it in the pan and cook for 1-2 minutes, until the base is lightly brown and crisp. Flip the roti over and cook until cooked through and lightly brown on both sides.
- Remove the roti from the pan and give it a light 'clap' between your hands. Repeat with the remaining dough. Serve warm with curry, dal, sugar or enjoy it plain.
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