Roti Canai belongs to the great collection of Asian desserts, especially popular with the Indian community.
This is actually flat bread enjoyed as breakfast by most folks in Malaysia. However, some people even have it for dinner dipped in dhal curry mix.
If you ever have a chance to watch how the cook prepare this in an authentic way, you will enjoy how he tosses the dough in the air and twist it around. The act enhances the crispiness of the bread. It takes practice to do this expertly or else the dough will end up flat on the floor! No need to worry about this recipe though, there is no tossing required!
- 500 g Plain Flour
- 1 Egg
- 50 g Oil
- 25 ml Water
- 25 ml Fresh Milk
- 1/4 tsp Salt to taste
Mix well together all ingredients. Leave aside for 30 minutes.
Brush some oil on the worktop and divide dough to 8 even portions. Shape into balls and leave aside for 5 minutes.
Roll into flat doughs. Fold into squares and refold again.
Brush oil on a flat saucepan and fry each flat dough till golden brown and crispy.
This pancake is a favourite with the Indian community and usually served with curry dhal or sprinkled with fine sugar on it. It is best to eat them while hot because the bread texture will turn tough when it has cooled.