Monday, November 30, 2009

HOMEMADE ROTI PRATA

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This is crispy or fluffy flat bread normally served either with dal, chicken,fish curry or just sugar. It is called roti canai in Malaysia. After mixing the dough, it must be kept preferably overnight. One must have the skill to flip the dough into layer before heating it on a flat pan or else you have to stretch the dough as thin as possible, roll into coil, flatten the dough then fry it. In Singapore it is so famous that you can have this anytime of the day with addition of egg, banana, chocolate, cheese and many more.

INGREDIENTS

500g wheat flour
250-300 ml water
1 egg
1 tsp salt
2 tbsp condensed milk
3 tbsp margarine or shortening
oil or margarine for coating and frying

METHOD

1. In a bowl, combine salt, condensed milk, egg and water.

2. Add flour and margarine to the water mixture.

3. Knead the dough until smooth, divide dough into 10 balls.

4. Coat each ball with margarine and let stand for at least 5 hours or overnight.

5. Spread the dough as thin as possible, roll the dough to form a coil.

6. Flatten the dough using your hand into round shape. Rest 10 minutes.

7. Fry on flat pan until both side turn golden brown, drizzle with oil as you fry.

8. Serve hot with curry or sugar.

3 comments:

Akal's Saappadu said...

nice parottas, you have got them perfect; the procedure seems to be new ( for me) too, like leaving the dough overnight; will try out your method next time!!

btw, thank you for dropping a word at my place and for the comment!!
happily discovering your delicious collection!! will come back for new recipes!!

TREAT AND TRICK said...

Thanks Akal's Saappadu for your kind words..do visit again ya...

AJ@Kampong said...

Yay! Looks yummy. I would want to try this at home. Thank you for sharing your Roti Prata food experience. ;)

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