ROTI CANAI
Roti canai or roti cane is a type of Indian-influenced
flatbread found in Malaysia, Brunei, Indonesia and Singapore. It is often sold
in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in
Indonesia. It is known as roti prata in Southern Malaysia and Singapore, and is
similar to the Indian Kerala porotta. It is also found throughout Thailand,
where it is called "Ro Tee" and is typically sold by Muslims, most
often from street carts, and is usually Halal.
In English and in Chinese, roti canai is sometimes
referred to as "flying bread" , a term that evokes the process of
tossing and spinning by which it is made. In Chinese, Roti canai is originally
called 印度煎饼 "yìn dù jiān bǐng",
which means Indian pancake.
Traditionally roti canai is served with dhal (lentil
curry) or any type of curry, such as mutton or chicken curry. However, the
versatility of roti canai as the staple lends itself to many variations, either
savoury or sweet, with a variety of toppings and fillings, which includes eggs,
banana, sardines and onion. In Thailand, it is usually served sweet - typical
fillings include condensed milk, peanut butter, jam and nutella, without the
curry.
Roti Canai is very much loved by Malaysians from all
walks of life. Dipped in dhal curry, this flat bread is a culinary delight.'Roti
canai' is such a delight to many Malaysians. I call it the Malaysian croissant!
It is similar due to the flakiness of the layers of oiled dough.
It is especially delicious if it is freshly made and
dipped in curry dhal or fish and chicken curry. With this simple tutorial, you
can have authentic roti canai any time you desire. Fret not, although the
flipping process may appear tricky, the recipe is actually quite simple.
I have practiced making roti canai multiple times. I must
admit it was a mess when I made it initially. However, practice makes perfect
as I improved over time. There is no shortcut to creating this flaky and crispy
flat bread. Plus, it would be fun flexing your muscles while flipping the roti
canai. All the effort will be paid off once you see the result of your hard
work. You will feel a sense of pride and joy over your accomplishment!
Roti canai is delicious when dipped with curry dhal, fish
or chicken curry or even sugar. It can be eaten plain as it is. Top it up with
a cup of teh tarik or your favourite cup of beverage. You are bound to love
this official breakfast choice of Malaysians.
Roti Canai is a form of puffed bread served hot with
curry or dhal. Tastes best when taken for breakfast or morning tea; eaten with
the hand (the 'right' one of course!); accompanied by curry or dhal and washed
down with strong, hot, sweet kopi-O (Malaysian style coffee).
Roti canai or roti Chennai is a dish unique to Malaysia,
which has its origins lost in the Indian community of those countries. Roti
means bread in Hindi (and Malay) The term 'canai' comes from 'channa', a
mixture of boiled chickpeas in a spicy gravy from Northern India which it was
traditionally served with.
HOW TO MAKE ROTI CANAI:
INGREDIENTS:
10 oz plain flour
Salt to taste
½ cup ghee [clarified butter]
½ cup water
PREPARATION:
v Sieve
flour and salt into a mixing bowl.
v Mix
in the ghee, add water gradually, knead until the dough is a smooth, medium
consistency.
v Let
dough rest for 2 to 3 hrs to soften.
v 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.
v 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.
v 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.
HOW TO MAKE ROTI CANAI VIDEO!!!
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