For some reasons, I did not have chance to eat Roti Canai during my recent Chinese New Year trip in Malaysia. Thus, made some myself in less than a week back to normal life here in Japan. Roti Canai (aka roti Chennai / roti Pratha) is one of the most popular breakfasts in Malaysia, together with a cup of hot teh tarik (foamy milk tea) is a heaven combination. My half-Malaysian 6yo boy asked for teh tarik this morning once he saw his breakfast, and he ate 3 pieces!
Recipe I have called for sweetened condensed milk which I do not have any, so I adjusted it according to my taste by adding sugar and fresh milk. It is necessary to prepare the dough and shape it into small balls the night before making the roti, to rest the dough well so it can be pulled into thin film.
Roti Canai [Print Recipe]
Ingredients (makes 8 to10 pcs):
- 375 g bread flour
- 100 ml water
- 75 ml fresh milk
- 20 ml cooking oil
- 30 g sugar
- 1 tsp salt
20 g butter or ghee
30 ml Cooking oil in small bowl
- In a mixing bowl, mix together all ingredients then knead till its surface is smooth. Divide and shape into 8 to 10 equal size balls.
- Coat each ball with butter or ghee, place in a bowl then cover with plastic wrap. Let it rest on the kitchen bench (or in the fridge if your area is warm) for a night.
- To make roti, oiled the table top (I covered my dining table with plastic wrap first) slightly and flatten all dough balls then set aside for 5-10 minutes.
- Oil the dough a little, flatten it further with palm then pull gentle to make thin film (as thin as possible). Sprinkle some oil on it, fold into square or desired shape.
- Preheat a pan, pan-fry roti 3-4 minutes each side. Transfer roti onto chopping board, whack it side way with both hands to fluffy up. Transfer to serving plate, serve warm with your favourite curry.
I had mine with Malaysian Curry, but mil had it with Japanese Curry as Malaysian curry is too hot for her. Or, you may want to have yours with Dhal Curry?
Ready to eat? Say "aaa...."