A
andycgl
Guest
Roti Canai is a popular Malaysian appetiser usually eaten with curry.
Ingredients:
• 10 oz Plain flour
• 1/2 Cup water
• 1/2 Cup ghee
• Salt to taste
Method:
1. Sieve flour and salt into a bowl
2. Add ghee and water and knead till the dough smooth.
3. Let the dough rest for about 2 to 3 hours to soften.
4. Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
5. First flatten with oiled palms, now thin it again by pulling the edges.
6. Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
7. Now sprinkle a little flour and roll out slightly.
8. Preheat the griddle or pan, grease it well with ghee.
9. When hot, put roti (bread) on, cook for about 2 to 3 minutes until golden brown.
10. Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
11. Roti Canai is ready to serve.
Ingredients:
• 10 oz Plain flour
• 1/2 Cup water
• 1/2 Cup ghee
• Salt to taste
Method:
1. Sieve flour and salt into a bowl
2. Add ghee and water and knead till the dough smooth.
3. Let the dough rest for about 2 to 3 hours to soften.
4. Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
5. First flatten with oiled palms, now thin it again by pulling the edges.
6. Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
7. Now sprinkle a little flour and roll out slightly.
8. Preheat the griddle or pan, grease it well with ghee.
9. When hot, put roti (bread) on, cook for about 2 to 3 minutes until golden brown.
10. Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
11. Roti Canai is ready to serve.
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