Roti canai recipe
- Cuisine: Malaysian
- Prep Time: 35 min(s)
- Cook Time: 20 min(s)
Roti means bread in Malaysian, and Jackie Shonquist serves this version of roti chanai at her restaurant in Sydney's Concord. She continually tweaks the recipe to her taste and serves it with vegetarian dhal. For dessert, she fills the pastry with sliced banana or pandan-and-coconut jam.
- View our how to make roti slideshow.
For another take on this recipe, watch Simon Goh share his roti canai, as seen on Food Safari. Or try this authentic Gujarati lentil soup with roti recipe.
Ingredients1kg strong flour (or plain flour + 2 tbsp gluten flour)
1 1/2 tbsp salt
100ml vegetable oil
2 tbsp condensed milk
2 1/2 tbsp sugar
Ghee, plus extra to grease
PreparationLevel of difficulty: medium
Coat each portion with ghee and place in a bowl. Cover with plastic wrap and leave to rest for about 8 hours.
Using your palms, flatten 1 dough portion onto a clean work surface. Place 1 hand underneath the roti and one above. Flick the dough towards, then immediately away from, your body, slapping the furthest edge onto the table first. Continue this action, moving your hands around the edge of the dough in between flicking. When the dough is paper-thin, lay it on a clean surface and pull out the edges as far as you can without breaking the dough. Dab a little ghee in the centre, and fold the sides in to form a square. Repeat with the remaining dough.
Heat ghee in a frying pan or griddle. Fry the roti for about a minute each side, or until puffed and cooked.
Clap the roti with both hands so it puffs up. Serve with a savoury or sweet dip.
If you enjoyed this Roti canai recipe then browse more Malaysian recipes, appetiser recipes, bread recipes, side dish recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 194 Malaysian Restaurants.
|1.||Chinta Ria||St Kilda|
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|3.||Abell's Kopi Tiam||Manuka|
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