ROTI CANAI/PARATHA (INDIAN PANCAKE)

Roti Canai/Paratha (Indian Pancake) image

Breakfast, lunch, tea time, and dinner - this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up.

Provided by Suhara

Time 2h30m

Yield 8

Number Of Ingredients 8

Ingredients

¾ cup warm water
1 teaspoon salt
1 pinch white sugar
4 ¾ cups all-purpose flour
3 ½ tablespoons clarified butter (ghee)
1 egg
1 teaspoon water
2 tablespoons ghee (clarified butter), divided

Steps:

Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 56.8 g, Cholesterol 45.8 mg, Fat 10.1 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 301.8 mg, Sugar 0.4 g