Image Credit: The Flavor Bender
Malaysian Roti Canai Recipe and Ingredients
Malaysian Roti Canai is a beloved dish that has captured the hearts and palates of people all around the world. Its flaky, crispy texture and buttery flavour make it a staple in Malaysian cuisine, commonly eaten as breakfast. Learning to make Roti Canai at home allows you to experience the authentic taste of Malaysia right in your kitchen.
This article will explore the traditional recipe and essential ingredients needed to make this delectable, beloved Malaysian Roti Canai while providing insights into selecting the best flour supplier in Malaysia.
Ingredients for Roti Canai:
- 3 1/2 cups MFM Cap Ros all-purpose flour
- 1 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 3/4 cup ghee (room temperature)
- 1 large egg (beaten)
- 3/4 cup whole milk
- 1/2 cup water
Recipe to Make Roti Canai Dough:
Step 1: In a stand mixer bowl, combine MFM Cap Ros flour, salt, sugar, and 1/4 cup of ghee. Mix on low speed with a dough hook until the mixture forms clumps.
Step 2: Add the egg, milk, and water to the mixture. Continue mixing until a smooth, elastic dough is formed.
Step 3: Knead the dough until it becomes smooth, soft, and elastic, approximately 8 to 10 minutes. The dough should have a slightly sticky texture but not be overly wet.
Step 4: Transfer the dough to a clean surface and divide it into eight equal pieces weighing about 113 g. Shape each piece into a smooth ball.
Step 5: Coat each dough ball generously with one teaspoon of ghee, ensuring they are thoroughly coated.
Step 6: Place the coated balls in a single layer on a plate. Cover them with a damp cloth and allow them to rest at room temperature for at least 6 hours. Alternatively, refrigerate the dough if prepared in advance.
How to Knead Roti Canai:
Step 1: Prepare a clean surface measuring 2 inches by 2 inches. Coat the surface with approximately 2 tablespoons of ghee, spreading it out into a circle with a diameter of 12 inches (about 30 cm). Also, generously coat your hands with ghee.
Step 2: Take a portion of the dough and stretch it out into a thin sheet. Place 1 teaspoon of ghee in the centre of the buttered work area.
Step 3: Position one dough ball in the centre of the ghee-coated surface. Use your palm, coated with ghee, to press and flatten the dough into a disc measuring approximately 6 inches in diameter, ensuring it is slightly thinner around the edges.
Step 4: Begin stretching the dough from the centre outwards, ensuring it becomes paper-thin by using your fingertips and thumbs to lift thicker edges and gently pulling them outwards.
Step 5: Work your way systematically around the perimeter of the dough circle, continuously thinning it out by pulling and stretching. Initially, aim to pull out 3 to 4 inches each time, gradually making it thinner.
Step 6: Focus on thicker areas of the dough as you thin it out. Continue stretching until you achieve a paper-thin sheet, ideally reaching about 2 feet in diameter. Use your fingertips to smooth any remaining thicker parts until they are paper-thin.
Step 7: Using both hands, fold the top quarter of the dough over itself, nearly reaching the middle of the sheet. Repeat this fold once more to create a double-layered section.
Step 8: Then repeat this folding process with the other sides to form a square-shaped, multi-layered dough measuring 6 to 8 inches (approximately 16 to 20 cm) on each side. Be sure to trap some air between the layers with each fold.
How to Cook the Roti Canai:
Step 1: Heat a griddle or large sauté pan over low heat until evenly heated.
Step 2: Take one portion of the dough, flatten it firmly, and spread it until it reaches a diameter of 7 to 8 inches (18 to 20 cm). The dough may be elastic and may retract slightly.
Step 3: Drizzle a small amount of ghee onto the heated skillet. Place one flattened dough disc onto the pan and cook slowly, turning it once, for approximately 3 to 4 minutes per side. Rotate the dough occasionally to ensure even browning. Cook until both sides are a deep golden brown colour.
Step 4: Transfer the cooked bread to a work surface. Use a clapping motion (be cautious as it will be hot), gently slapping the bread between your hands to separate the layers and create flakiness.
Step 5: Repeat the process with the remaining portions of dough, cooking as many Roti Canai as will fit comfortably in the pan at one time.
Step 6: Serve the Roti Canai immediately with curry sauce or sugar for dipping or topping. Enjoy your delicious homemade Roti Canai!
Serving Suggestions
Image Credit: Borneo Post Online
Roti Canai is typically served with a side of curry, such as chicken curry or dhal, for dipping or dunking for Roti Canai Banjir. It can also be enjoyed with condensed milk or sugar for a sweeter treat. Pair Roti Canai with a hot cup of Teh Tarik (pulled tea) for a truly authentic Malaysian experience.
Explore a variety of delicious all-purpose flour recipes and discover endless culinary possibilities, thanks to the flour’s versatility.
Conclusion
Perfecting the technique of making Malaysian Roti Canai at home allows you to savour its unique flavours and textures while experiencing a taste of Malaysian culture. With the right ingredients, technique, and practice, you can enjoy this delicious flatbread with your loved ones anytime!
FAQ
How do I achieve the flaky layers in Roti Canai?
To achieve the flaky layers, the dough is stretched and folded multiple times before cooking.
Can I freeze Roti Canai dough for later use?
Yes, you can freeze Roti Canai dough. Make sure to wrap it tightly in plastic wrap and thaw it in the fridge before using.
What is the best way to cook Roti Canai?
Roti Canai is traditionally cooked on a flat griddle or pan with ghee or oil until crispy and golden brown on both sides.
Is Roti Canai gluten-free?
No, Roti Canai is not gluten-free, as it is made with wheat flour.