Roti canai
Roti canai is a traditional Malaysian flatbread known for its flaky and buttery texture. This recipe creates a soft dough with milk, butter, and egg, resulting in crispy, golden layers when cooked.
Cook time 35 min
Prep time 55 min
Ingredients:
1/2 cup milk (1% fat)1/4 cup butter
1 egg
2 tsp sugar
Roti Canai is a popular and delicious flatbread from Malaysia, known for its flaky texture and rich taste. Often enjoyed with curry or as a standalone snack, roti canai is a versatile dish that can be prepared at home with a few simple ingredients. In this recipe, we'll combine milk, butter, egg, and sugar to create a soft and buttery dough that will be transformed into golden, crispy roti canai.
Instructions:
- In a large mixing bowl, mix the flour and salt.
- Make a well in the center of the flour mixture.
- In another bowl, whisk together the milk, egg, melted butter, and sugar until well combined.
- Pour the wet ingredients into the well of the dry ingredients.
- Mix until a dough forms.
- Turn the dough onto a lightly floured surface.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- If the dough is too sticky, add a bit more flour. If it’s too dry, add a little milk, one tablespoon at a time.
- Divide the dough into 6 equal portions.
- Shape each portion into a ball.
- Place the dough balls on a lightly oiled tray.
- Cover them with a damp cloth or plastic wrap.
- Let them rest for at least 4 hours, or preferably overnight, to make the dough more pliable.
- Lightly oil a clean surface and your hands.
- Take one dough ball, place it on the oiled surface, and press it flat with your hands.
- Using your fingers, gently stretch the dough from the center outwards to form a very thin, almost see-through sheet.
- Fold the thin dough layer into thirds (like a letter), then fold the sides in to form a square or rectangle.
- Heat a skillet or griddle over medium heat.
- Add a small amount of butter or oil to the skillet.
- Place the folded dough on the skillet and cook until golden brown and crispy on both sides, about 2-3 minutes per side.
- Press the edges down gently with a spatula to ensure even cooking.
- Transfer the cooked roti to a plate and keep warm.
- Repeat the process with the remaining dough balls.
- Serve the roti canai warm with your favorite curry or dipping sauce.
Making roti canai at home is a rewarding experience that results in a delicious and versatile flatbread. With its soft, layered texture and buttery flavor, it's perfect for pairing with your favorite curry or enjoying on its own. By following this recipe and adding your personal touch, you'll be able to create a dish that's sure to impress friends and family.
Roti canai FAQ:
A medium-sized skillet or griddle, approximately 10-12 inches in diameter, is ideal for cooking Roti Canai. This allows for even heat distribution and sufficient space to flip the flatbread without it touching the sides.
To store leftover Roti Canai, allow it to cool completely, then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it, wrapping each roti in plastic wrap and then placing them in a freezer bag.
You can substitute the milk with almond milk, soy milk, or any preferred non-dairy milk. If you want a richer flavor, you may also use coconut milk, which complements the dish well.
Roti Canai is done when it is golden brown and crispy on both sides. You can check by lifting it with a spatula and looking for a lovely, even color, usually within 2-3 minutes per side.
Yes, you can prepare the dough in advance. After kneading, let it rest for at least 4 hours, but you can also refrigerate it for up to 24 hours. Be sure to bring it back to room temperature before shaping and cooking.
Cooking Tips:
- Use room temperature ingredients: Make sure the milk, butter, and egg are at room temperature before you begin. This will help them combine more smoothly and create a better dough consistency.
- Knead the dough well: Kneading the dough is essential for developing gluten, which gives roti canai its characteristic chewiness and flakiness. Knead the dough until it is smooth and elastic.
- Let the dough rest: Allowing the dough to rest for at least 30 minutes helps it relax, making it easier to roll out thin and achieve the desired flaky layers.
- Use plenty of butter: When folding and stretching the dough, be generous with the butter between layers. This will enhance the flakiness and flavor of the final roti canai.
- Cook on medium heat: Cooking the roti canai on medium heat ensures that it cooks through evenly without burning the outside. It will also help achieve the golden, crispy texture.
Nutrition Facts
2 ServingsCalories 290kcal
Protein 5g
Carbohydrates 8g
Fiber 0.00g
Sugar 8g
Fat 27g
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