Malaysian Roti Canai
Basic Information
Prep Time: 2 to 4 hours
Cook Time: Under 30 min
Serves: 3 people
Yield: Makes around 10 medium sized rotis
Ingredients
2-Now add 1/4 cups of ghee into a hole made in the dough.
3-Mix well and gradually add enough water to bind the dough.
4-Next knead the dough on a greased counter top for 5-8 minutes.
5-It takes time and little muscle, but this step is necessary to make a pliable dough.
6-Place it back in the bowl and let it rest for at least 2 hours. This helps the dough to stretch well.
Take a small ball from the dough.
7-On a very well greased counter top, place the dough and using a rolling pin,
8-roll the dough as much as you can.
9-Then slowly using your hands, pull at one end of the dough. You can rest one hand in the middle of the dough and using another hand pull at the ends. Be gentle to avoid the dough getting torn ( not that it really matters that much ). Slowly do this at all the ends, until you can see through the dough.
10-Now fold one end of the dough, by bringing the top end to the middle
11-Repeat with the bottom end.
12-Now bring the right end
13-and then the left.
14-Now slowly using your hands, stretch the dough a bit on all the ends.
15-In a greased skillet, cook the prata for 1-2 minutes
16-until browned
17-Turn and then repeat.
Prep Time: 2 to 4 hours
Cook Time: Under 30 min
Serves: 3 people
Yield: Makes around 10 medium sized rotis
Ingredients
- 1-1/2 cups ( 10oz or about 300 gms) all purpose flour
- 1/2 cup ghee (clarified butter)
- 1/2 cup water, give or take few tbsp.
- Salt to taste
2-Now add 1/4 cups of ghee into a hole made in the dough.
3-Mix well and gradually add enough water to bind the dough.
4-Next knead the dough on a greased counter top for 5-8 minutes.
5-It takes time and little muscle, but this step is necessary to make a pliable dough.
6-Place it back in the bowl and let it rest for at least 2 hours. This helps the dough to stretch well.
Take a small ball from the dough.
7-On a very well greased counter top, place the dough and using a rolling pin,
8-roll the dough as much as you can.
9-Then slowly using your hands, pull at one end of the dough. You can rest one hand in the middle of the dough and using another hand pull at the ends. Be gentle to avoid the dough getting torn ( not that it really matters that much ). Slowly do this at all the ends, until you can see through the dough.
10-Now fold one end of the dough, by bringing the top end to the middle
11-Repeat with the bottom end.
12-Now bring the right end
13-and then the left.
14-Now slowly using your hands, stretch the dough a bit on all the ends.
15-In a greased skillet, cook the prata for 1-2 minutes
16-until browned
17-Turn and then repeat.