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.
- 1 kg strong flour (or plain flour + 2 tbsp gluten flour)
- 1 ½ tbsp salt
- 2 eggs
- 100 ml vegetable oil
- 2 tbsp condensed milk
- 2 ½ tbsp sugar
- 500 ml water
- ghee, plus extra to grease
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 8 hours
Combine all the ingredients except for the ghee in a large bowl. Beat in an electric mixer using a dough hook for about 5 minutes. (You can also mix the dough by hand.) Use a knife to cut the dough into 8 equal portions. Use your hands to roll each portion into a ball.
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.