Thursday, September 25, 2008

Roti Cane / Roti Canai [Indian Pastry Pancake]

INGREDIENTS :

10 oz plain flour
Salt to taste
½ cup ghee [clarified butter]
½ cup water
FYI : In Malaysia roti canai is served 24 hours for breakfast, lunch, dinner and a favorite midnight snack. Around the world, roti canai is a popular appetizer on menus in Malaysian restaurants. It can be served with:


To Prepare :
Sieve flour and salt into a mixing bowl
Mix in the ghee, add water gradually, knead until the dough is a smooth, medium consistency
Let dough rest for 2 to 3 hrs to soften
Take a portion of dough, shape into a ball, oil the work top with ghee and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges [professionals do it by flipping the dough in the air in a circular motion like a pizza maker does]
Sprinkle the dough sheet with 1 tsp of ghee and fold in edges forming it into a square then sprinkle a little flour and roll out slightly
Alternatively, you can thin out the sheet, oil and roll it up - coil it up like a sea shell, flatten, oil again and repeat the flattening 1 or 2 more times
Preheat griddle or pan, grease well with ghee; when hot, put one roti dough on, cook for 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of ghee, cook the other side
Serve hot with Chicken Curry or your favorite curry!

1 comment:

Joseph said...

Found your blog through top blogs. Love Indonesian food, lived there for about six months before and I miss the Nasi Gudeg in Jogja, the bubur ayam and the satay ayam (especially the ones from a warung in Menteng). I hope it's ok for me to link to your blog, thanks :)