Roti Canai (Indian Flatbread) #2

Here is another recipe for Roti Canai that Hub always make. The recipe is so much simpler than the one that Hub used to make which has lots of ghee and condensed milk.

Of all the slightly difference recipes that we have tried, this turn out the best and are the easiest to flip and stretch. We only leave the dough to rest for about 20 minutes. I know it is actually harder to stretch the dough without tearing it but as the saying goes “Practice makes perfect”. 😁

Roti Canai (Indian Flatbread) #2

(Adapted from HomeKreation)
(makes 16 to 18 pcs)

Ingredients

1 kg all-purpose flour
600ml water (I used 500ml only)
1 whole egg
3 tsp sugar
1½ tsp salt
3 tbsp margarine - melted
Vegetable Oil

Directions

In a mixing bowl, mix together all ingredients except for margarine and vegetable oil. Knead till smooth and the texture of the dough is not too sticky and gooey. 

Add the margarine. Knead again. Divide and shape into 16 to 18 equal size balls. Place in a bowl. Let it rest for at least 10 minutes.

Oil the kneading space slightly.

Take one dough ball, oil it slightly and flatten it further with palm then flip gently a few times to make thin film, as thin as possible. Sprinkle some oil on it, fold into square or desired shape.

Preheat a pan, grease it and pan-fry the bread for 2-3 minutes each side. Transfer the bread onto chopping board, whack it side way with both hands to separate the layers to make it fluffier. Transfer to serving plate. Repeat with the remaining dough.

Serve warm with your favourite curry.