Malaysian Roti Canai
(from Nandini’s recipe box)
Prep time: 11 minutes
Cook time: 15 minutes
Serves 3 people
Categories: Akki Roti
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
Directions
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1
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Method – for making the dough
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Sift the flour and salt into a medium bowl.
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Malaysian Roti Canai (Roti Prata) Recipe
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2
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Now add 1/4 cups of ghee into a hole made in the dough.
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Malaysian Roti Canai (Roti Prata) Recipe
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3
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Mix well and gradually add enough water to bind the dough.
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Malaysian Roti Canai (Roti Prata) Recipe
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4
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Next knead the dough on a greased counter top for 5-8 minutes.
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Malaysian Roti Canai (Roti Prata) Recipe
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5
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It takes time and little muscle, but this step is necessary to make a pliable dough.
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Malaysian Roti Canai (Roti Prata) Recipe
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6
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Place it back in the bowl and let it rest for at least 2 hours. This helps the dough to stretch well.
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Malaysian Roti Canai (Roti Prata) Recipe
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7
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Method 1 – The Professional ( and traditional ) Method – Takes skill
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Take a small ball of the dough.
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Malaysian Roti Canai (Roti Prata) Recipe
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8
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With the hands, press it with the hands and lightly stretch it.
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Malaysian Roti Canai (Roti Prata) Recipe
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9
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Now start doing as depicted in the video.
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Method 2 – Mostly Traditional Method – No skill set required
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Take a small ball from the dough.
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Malaysian Roti Canai (Roti Prata) Recipe
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10
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On a very well greased counter top, place the dough and using a rolling pin,
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Malaysian Roti Canai (Roti Prata) Recipe
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11
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roll the dough as much as you can.
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Malaysian Roti Canai (Roti Prata) Recipe
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12
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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.
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Malaysian Roti Canai (Roti Prata) Recipe
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13
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Now fold one end of the dough, by bringing the top end to the middle
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Malaysian Roti Canai (Roti Prata) Recipe
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14
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Repeat with the bottom end.
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Malaysian Roti Canai (Roti Prata) Recipe
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15
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Now bring the right end
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Malaysian Roti Canai (Roti Prata) Recipe
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16
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and then the left.
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Malaysian Roti Canai (Roti Prata) Recipe
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17
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Now slowly using your hands, stretch the dough a bit on all the ends.
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Malaysian Roti Canai (Roti Prata) Recipe
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18
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In a greased skillet, cook the prata for 1-2 minutes
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Malaysian Roti Canai (Roti Prata) Recipe
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19
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until browned
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Malaysian Roti Canai (Roti Prata) Recipe
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20
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Turn and then repeat.
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Malaysian Roti Canai (Roti Prata) Recipe
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21
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Method 3 – for making spirals/ round shapes.
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The first 2-3 steps are the same. Take a small ball of dough and using a rolling pin roll it as much as you can until they are see through ( same as method 2)
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Malaysian Roti Canai (Roti Prata) Recipe
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22
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Now start with the longer end. Start pleating the dough.
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Malaysian Roti Canai (Roti Prata) Recipe
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23
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Do this until you reach the end.
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Malaysian Roti Canai (Roti Prata) Recipe
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24
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Hold both ends of this dough rope. Slowly twist and turn it in the air, lightly. It will start stretching between your hands. Make it as long as you can.
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Malaysian Roti Canai (Roti Prata) Recipe
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25
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Now slowly circle the dough, starting from one end, until you reach the other end. BTW keep your hands greased throughout this process. The dough should not stick anywhere
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Malaysian Roti Canai (Roti Prata) Recipe
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26
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Once twisted completely, press it lightly with your hand to make a flatbread.
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Malaysian Roti Canai (Roti Prata) Recipe
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27
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Using a rolling pin, roll the dough as much as you can and to desirable thickness.
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Malaysian Roti Canai (Roti Prata) Recipe
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28
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Cook in a skillet greased with ghee for 1-2 minutes until browned.
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Malaysian Roti Canai (Roti Prata) Recipe
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29
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Turn and repeat.
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Malaysian Roti Canai (Roti Prata) Recipe
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Serve warm. Malaysian Roti Canai (Roti Prata) Recipe They go very well with any spicy gravy based dish.