Supper of The Day | Roti Canai

Hey guys, SUPER MARIO is back again! This time with some Indian food :D

Roti Canai

The dish is composed of dough containing copious amounts of fat, flour and water. The form of fat used is usually ghee (clarified butter). Some people add sweetened condensed milk to the mix. The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

Wondering how to make your own Roti Canai?

300g (2 cups) plain bread flour
1/2 teaspoon salt
250 ml (1 cup) chilled water
30g butter, melted
60 ml (1/4 cup) vegetable oil

Procedure: 

Firstly, combine the flour and salt in a large bowl. Make a well in the centre. Add the water and stir to combine. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Flatten the dough into a disc and cut into 8 equal portions.

Then, shape each dough portion in a ball. Use a lightly floured rolling pin to roll out 1 portion of dough to a 20cm- diameter disc. Cover the remaining dough portions with plastic wrap. Brush the disc with a little melted butter. Roll into a log to enclose the butter. Coil the dough into a scroll shape. Flatten the scroll into a disc. Use a lightly floured rolling pin to roll out the disc until 15-20cm in diameter. Repeat with the remaining dough portions.

Lastly, place a deep, heavy-based frying pan over medium-high heat and brush with a little oil. Cook 1 roti for 2 minutes each side or until puffed and golden. Transfer to a serving platter and cover with a clean tea towel to keep warm. Repeat with the remaining roti.

P.s. You can add curry, sugar, or daal, it all depends on your own liking!

TADAA. :D

You can now enjoy your dish!