ROTI CANAI (MALAYSIAN STYLE)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roti Canai (Malaysian Style) image

Malaysian fried bread, crispy on the outside, fluffy on the inside; usually served with teh tarik and dhal (curry). After visiting Malaysia in 2003, I have had a tough time finding anything close to those foods here in Nebraska. I also hate converting g/mg to tsp/TBS, so I'm posting this on 'Zaar mostly for my own benefit to try later. I got this off of the Seberang Flour Mill site (Malaysia) http://www.seberangflour.com.my All yields and prep time are guesses.

Provided by Jessica T

Categories     Breads

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 7

500 g flour
15 g sugar
7 1/2 g salt
10 g condensed milk
10 g eggs
10 g margarine
280 ml water

Steps:

  • Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine.
  • Knead the dough until smooth and no longer sticky. Divide dough into 70 g pieces.
  • Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.
  • Gently press the dough with palm, stretching it slightly. Hold the dough and stretch to expand the dough piece. Repeat this step for about eight times. (Or you can toss it like a pizza maker, I've seen this done and it's awesome).
  • Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.
  • Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown.
  • Serve Roti Canai with Curry.

There are no comments yet!