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[ Indian Pastry Pancake ]
INGREDIENTS
:
- 10 oz plain flour
- Salt
to taste
-
½ cup
ghee [clarified butter]
-
½ cup water
FYI : In Malaysia roti canai is served 24
hours for breakfast, lunch, dinner and a favorite midnight snack. Around the
world, roti canai is a popular appetizer on menus in
Malaysian restaurants. It can be served with:
Malaysian Chicken Curry
Chicken Kapitan
Mutton Kurma
Lamb Cashew Korma
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To Prepare :
- Sieve flour and salt into a mixing bowl
-
Mix in the ghee, add water gradually, knead until the dough is
a smooth, medium consistency
- Let dough rest for 2 to 3 hrs
to soften
- Take a portion of dough, shape into a
ball, oil the work top with ghee and work each ball into a very thin sheet -
first flatten with your oiled palms, then thin it further by pulling the edges
[professionals do it by flipping the dough in the air in a circular motion like
a pizza maker does]
-
Sprinkle the dough sheet with 1 tsp of ghee and fold in edges
forming it into a square then
sprinkle a little flour and roll out slightly
- Alternatively, you can thin out the sheet, oil and roll
it up - coil it up like a sea shell, flatten, oil again and repeat the
flattening 1 or 2 more times
- Preheat griddle or pan, grease
well with ghee; when hot, put one roti dough on, cook for 2-3 mins till
golden brown. Lift Roti with a spatula, grease the griddle with a tsp of ghee,
cook the other side
-
Serve hot with
Malaysian Chicken Curry
or your favorite curry!
FYI :
Teh Tarik ['Pulled' or 'Stretched' Tea] pictured above, is
a popular hot beverage - tea with milk made frothy by 'pulling' or 'stretching' the hot tea between 2
mugs
by hand! A staple at Mamak stalls everywhere Roti Canai is served! |
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