Roti Canai is one of most loved hawker food. This crispy and flaky prata is available through out the day for breakfast, lunch or dinner. While some like it with just a sprinkle of granulated sugar but I like it served with a spicy curry.
There are several variations, either served plain or with eggs, Our hawkers here have came up with their own variations which now include anything from cheese, banana, honey to chocolate and ice cream.
After forming into soft dough, it is coated with oil and kept covered for several hours. Another important part is flipping the dough in the air in a circular motion to get that see through dough. Flipping the prata takes skill which come from years of practice. In my case, I got that paper thin dough by pulling the edges slowly. The more you flip, the thinner it gets so that when you fold it you get more layers. The perfect Roti Canai should be thin and crispy.
My Roti Canai is slightly bigger than what you get from those shop but if you want it smaller, divide the dough into 8 instead of 6 balls.
HOW TO MAKE ROTI CANAI
Makes 6-8 roti
3 cup wheat flour
5 tablespoon oil
1 tsp salt
2 tablespoon condensed milk
1 cup + 2 tablespoon water
extra oil for coating/frying
1 egg (optional)
* If adding an egg, reduce the quantity of water
1. In a bowl, combine salt, condensed milk and water.
2. Add flour and oil to the water mixture, forms into soft dough.
3. Knead the dough until smooth for 5 minutes, divide dough into 6-8 balls.
4. Coat each ball with oil and let stand for at least 5 hours or overnight.
5. Oil your work top, flatten each ball with your oiled palms, Pulling the edges until you get a see through dough (professionals do it by flipping the dough in the air in a circular motion). Coil it up like a sea shell.
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.
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