Roti Canai Recipe
Flaky flatbread served with dhal.
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Ingredients
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Roti Canai Ingredients
Method
Cooking Directions
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water and condensed milk, mixing until a soft dough forms. Knead the dough for about 10 minutes until smooth.
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 2 hours at room temperature.
Divide and Shape
After resting, divide the dough into small balls (about the size of a golf ball). Flatten each ball slightly and coat with ghee or oil. Place them on a greased tray and cover again. Let them rest for another 30 minutes.
Roll Out the Dough
Take one dough ball, and using your hands or a rolling pin, stretch it out as thinly as possible on a floured surface. The dough should be almost transparent.
Fold and Cook
Fold the stretched dough into thirds, then roll it up into a coil shape. Flatten it gently with your hands. Heat a skillet over medium heat and add a little ghee or oil. Cook the roti for about 2-3 minutes on each side until golden brown and flaky.
Serve
Serve hot with dhal (lentil curry) or your choice of curry.
