Roti Canai, Malaysian
Roti Canai or Chanai
Sook Young
These rotis are popular in Malaysia and are very similar to the Indian Lachcha parathasParathas. They are eaten with a dal or a curry.
Ingredients
500 gm. plain, white flour
1 tsp. salt
1 egg
2 tsp. sugar
2 tbsp. ghee or clarified butter
Ghee or oil for pan frying
1 cup, approximately, warm water to make dough
Instructions
Make dough by kneading flour, sugar, salt, egg and water, all together. Knead it well or make the dough in a bread maker/food processor.
Keep it covered with a damp cloth for a few hours. It is better if kept overnight in an airtight container in the fridge.
Divide into 10-12 portions and make balls by rolling each portion with oiled palms.
Roll out one ball with a rolling pin on an oiled surface with oiled palms, as thin as you can. Don't worry about the shape.
Now fold in the two sides towards the centre, one side resting on top of the other, like a parcel.
Repeat the folding in again, so you end up something like a little square parcel.
Press it a little with the heel of your hand or a rolling pin.
Heat a griddle or pan and fry each roti on both sides. Brush with ghee on each side halfway through.
Continue frying until brown and crisp on both sides.
Serve immediately with a hot with curry or dal.
Notes
You can add onions or chillies to the dough also.
