roti canai

Roti canai or roti paratha is a crispy, buttery and flaky Indian flat bread originated from southern India. Learn how to make roti canai from scratch with this easy recipe and step-by-step video.

Roti Canai

(1 1/4 lb. / 580 g) all purpose flour

salt

sugar

ghee, room temperature

egg,

milk

water

Combine flour, salt, sugar and 1/4 cup of...

Combine flour, salt, sugar and 1/4 cup of the ghee in the bowl of a stand mixer. Run on low speed with a dough hook until mixture clumps.

Add egg, milk and water. Continue to mix...

Add egg, milk and water. Continue to mix until a smooth elastic dough is formed. Knead into a smooth, soft, elastic dough, about 8 to 10 minutes. The dough should be a bit sticky, but not wet.

Transfer the dough out and cut into eight...

Transfer the dough out and cut into eight equal pieces, about 4 oz. each (113 g). Form into smooth balls.

Coat each ball with one teaspoon of ghee,...

Coat each ball with one teaspoon of ghee, slathering them well. Arrange in a single layer on a plate, cover with a damn cloth and allow them to rest at room temperature for at least 6 hours. (The dough can be made a day ahead and kept in the refrigerator.)

If the dough was prepared the day ahead,...

If the dough was prepared the day ahead, let come to a warm room temperature. So if your kitchen is cold, place the dough inwarm area, or you can even microwave it for 10 secondintervals. Warm dough is more elastic and easier to workwith.

Clean a 2-inch × 2-inch surface, and coat...

Clean a 2-inch × 2-inch surface, and coat it with a 12-inch circle (30 cm) of ghee (about 2 tablespoons). Coat hands liberally with ghee.

Stretch the dough into a sheet; put 1...

Stretch the dough into a sheet; put 1 teaspoon of ghee in center of the buttered work area.

Arrange one dough ball in the center. Press...

Arrange one dough ball in the center. Press with your buttered palm to flatten dough into a 6-inch disc, less than 1/4 inch thick, slightly thinner around edges.

Pull and stretch it from the center outwards....

Pull and stretch it from the center outwards. Make sure most of dough is paper thin by moving around dough perimeter with your fingertips and thumbs, lifting thicker edges, pulling outwards to thin, and gently pressing against table to adhere.

Systematically, slowly, work your way around theperimeter of...

Systematically, slowly, work your way around theperimeter of dough circle, pulling outwards to thin thedough. For the first few rounds, pull 3 to 4 inches (about8 to 10 cm) each time, making it thinner and thinner. As itgets thinner, it will be obvious where the thicker parts ofthe dough are. Focus on those areas. Keep going until youachieve a paper thin sheet. It should reach about 2 feet in diameter. Use the tips of your fingers to smooth the thicker part paper thin.

Using two hands, fold top quarter of dough...

Using two hands, fold top quarter of dough over itself, almost reaching middle of sheet. Fold top edge over again to meet the top edge. Then repeat with other sides to create a square multi-layered square of dough about 6 to 8 inches (about 16 to 20 cm). Each time you fold, try to capture some air in-between layers.

Heat a griddle or large saute pan over...

Heat a griddle or large saute pan over low heat.

Firmly flatten and spread one disc of dough...

Firmly flatten and spread one disc of dough until it is 7 inches to 8 inches in diameter or (18 to 20 cm). The dough will be elastic, and may pull back a little.

Drizzle the griddle with a little ghee. Add...

Drizzle the griddle with a little ghee. Add one bread to the pan, and cook slowly, turning once, 3 to 4 minutes per side, rotating occasionally to ensure even browning. Cook until each side is deep golden brown.

Transfer the breads to a work surface, and...

Transfer the breads to a work surface, and then use a clapping motion (careful it will be hot), slapping the bread together between your hands to separate the layers.

Repeat with remaining roti, cooking as many as...

Repeat with remaining roti, cooking as many as will fit in the pan at one time. Serve immediately with curry sauce or sugar.

Delicious Javanese style martabak telor / telur stuffed with savory beef filling and served with a spicy tangy sauce. Recipe for easy no-knead martabak wrappers are included.

Martabak Telor - Martabak Mesir (Beef and Eggs Pancakes)

spring roll wrappers (if not making the wrap from scratch)

gr all-purpose flour

Tbsp Cooking oil

Tbsp cooking oil

300 gr ground beef

onion

garlic (finely chopped)

leeks (sliced and wash thoroughly)

Tbsp good-quality curry powder

eggs (beaten)

tsp sugar

Salt

60 gr coconut sugar

ml water

garlic

shallots (finely chopped)

cucumber

chili

Tbsp vinegar (or more to taste)

Stir the sugar with hot water until melted. Add the rest of the ingredients in and let it pickles overnight if you have the time. It can be stored in the fridge for up to 1 week

Preparing the spicy vinegar sauce (can be done the day before):

Prheat a large skillet and then add in 2 Tbsp of oil. Add in the onion, garlic and leeks and stir-fry until fragrant, about 3 minutes or so. Add the ground beef and use the spatula to break up the ground beef and cook for about 2 minutes or until no longer pink. Stir in the curry powder and seasonings and cook for another minute. Have a taste and adjust seasonings to your liking. Stir fry until the filling is really dry. Remove from the heat and let it completely cool before wrapping. Stir in the beaten egg and mix. You can prepare up to this step ahead of time

Preparing the filling (can be done one day ahead):

Mix the flour, salt, and water in a mixing bowl. Add in the water bit by bit and then mix the dough until it comes together into a mass. It doesn&#x27;t need to be smooth. Cover and let the dough rest for at least 2 hours (4 hours is best if you have the time)

After 2 hours, you can see the dough has relaxed quite a bit and you can knead it few times with your hands and you will get a pretty smooth dough now. If the dough is still not soft enough, rest it for another hour if necessary. Divide the dough into 4 equal-size doughs. Pour 2 Tbsp of oil and rub it all over the dough. Cover them a plastic wrap and rest overnight for at least 6-8 hours (the longer it sits the easier the dough to pull without tearing). The magic happens during the resting period

Prepare the dough: Easy No-knead method (skip this if you use spring roll wrappers):

After 6-8 hours, oil your palm and your work surface and gently pick up one dough. It is very soft and stretchy at this point

Put 1 Tbsp of cooking oil in a non-stick skillet. Don&#x27;t preheat the pan just yet. Gently flatten the dough with your palm and then use your fingers to gently pull and stretch the dough out and stretch into a roughly even square, about 10 x 10-inch in size. The dough should be quite thin and stretchy, but be careful not to tear them. If it tears a bit, don&#x27;t panic, they will overlap when you wrap it.

Gently peel the dough and place on a top of the pan with the dough draping on the rim of the pan. Scoop about 1/4 of the filling in the middle of the dough and then fold the two sides up and followed by the top and bottom into a parcel 

Place the pan on the stove and cook over medium heat until golden brown and the eggs are cooked inside and then flip to the other side and cook until golden brown. Repeat the whole process until you are finished with the filling and dough

Wrapping and cooking (if using homemade dough):

Get one spring roll wrapper. Place 1/6 of the filling into the middle of the dough and then fold the two sides up and followed by the top and bottom into a parcel. Preheat 1 Tbsp of cooking oil in a non-stick skillet and place the martabak (seam side down) on the pan and cook until golden brown and then flip to the other side and cook until golden brown and the eggs are cooked inside. While you are cooking them, go ahead and wrap another martabak and then place them on the pan to be cooked and repeat the whole process until you are finished with the filling and dough

Wrapping and cooking (if using spring roll wrappers):

When cool enough to handle, use a sharp knife to cut the martabak into serving pieces and place them on the serving platter and serve immediately with cucumber relish on the side

Serving:

You’ll find many variations of this stuffed pancake dish throughout central and Southeast Asia. This Indian-inspired version is filled with spiced mince lamb. Begin this recipe 1 day ahead.

Jamie Oliver's easy Southeast Asian murtabak

quantity roti canai (recipe also online)

(80 milliliters) coconut oil

white onions, finely chopped

garlic cloves, finely chopped

ginger, peeled, finely chopped

curry powder

lamb mince

tsp caster sugar

curry leaves

tbs ghee, melted, plus extra to brush

mint

Mixed pickled chillies (optional), to serve

red onion, thinly sliced

tbs sea salt

tbs caster sugar

tbs white wine vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

A truly authentic Roti Canai / Roti Paratha recipe! Learn how to make this crisp, flaky, delicious and soft roti that is loved by many all over the world! Perfect to eat on its own or with a curry, for breakfast, lunch, dinner, or even dessert!INTERMEDIATE - The recipe itself is very easy. Although the technique requires a little practice. There is also an essential resting step for the dough, which will make the process easier, and the final result even better! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results for beginners. Once you&#39;re familiar with the dough texture, you can go by the consistency of the dough. Please note that there are several resting times, including an optional overnight resting step.

Roti Canai Recipe

flour

tsp sea salt

180 mL boiling water (¾ cup)

180 mL room temperature water (¾ cup)

Oil (for coating, layering, and cooking)

Butter (optional)

In a large bowl, place the flour and salt. Stir to combine.

While stirring the flour with a fork or spatula, add the hot water to form clumps in the flour. Stir until the water is dispersed throughout the dough (forming smaller clumps).

Add the room temperature water while mixing (preferably with your hands), until you form a scraggly dough. The dough should be fairly soft, but not sticky.

Once you form a rough dough, cover the bowl with plastic wrap and let it rest for about 30 minutes.

After 30 minutes, the dough should have absorbed all of the water well, and softened a little bit. Knead this dough for about 2 - 3 minutes to form a dough with a smooth, satiny surface.

Weigh the dough, and divide it into 8 equal portions (about 90 - 100 g per portion). Shape each dough portion into a smooth dough ball. Cover with plastic wrap and set aside.

Keep a small bowl and a large plate (or flat container) ready. Place some vegetable oil in the bowl. Spread some oil on the bottom of the large plate / flat container as well.

Roll the dough balls in the oil to coat. Place each coated dough ball on the plate. Make sure there is at least ½ inch space between the dough balls if possible (otherwise they will stick to each other).

Cover with plastic wrap, and let the dough rest for at least 1 hour, or up to 12 hours. I prefer to let the dough rest for at least 2 hours (they are more pliable this way) if I&#39;m in a  hurry, OR overnight whenever possible.

About 10 hours before you want to cook the roti (or at least 3 hours)

Place some oil (or butter and ghee) in a bowl.

Take one dough ball and flatten it out on a smooth work surface. Use your hands to stretch out the dough until they are paper thin, and you can see through the dough.

TIP - To stretch the dough, flatten the dough with your palm to get a circle / square shape. Press one end of the dough onto your work surface, so that it lightly sticks to the surface. Then gently stretch the opposite end of the dough. Repeat all around, so that you stretch out the dough evenly. It can be a circle or rectangle in shape. Try your best not to tear the roti. With practice, you will get fewer and fewer tears.

Spread some oil (or butter or ghee) on the surface of the roti. Don’t make this layer of fat too thick.

Roll up the dough into a tube. Make sure you roll up the dough firmly into a log. Alternatively, you can gather the dough from either end in 0.5 - 1 inch folds that are on top of each other (see the panel of images in the post - &quot;the roti after folding&quot;).

Once you have rolled up / folded the dough, coil the dough into a spiral (see pictures in the post). Make sure the spiral is tightly coiled. Also make sure to tuck the ends of the dough under the spiral, and then press down the spiral with your palm. This should hopefully help seal the spiral/coil.

Place this on the plate again (with some oil at the bottom). Repeat with the rest of the dough portions.

Cover the dough with plastic wrap, and let it rest for at least another hour.

Shaping the roti canai

Please note that the heat recommended for cooking the roti can vary from stove to stove. So adjust the heat accordingly.

Use at least an 8 inch non-stick pan (or tawa). Heat over medium heat.

Once the pan is heated, place one portion of the coiled roti on your work surface and flatten it out into a 6 - 7 inch roti using your hands. You can use a rolling pin as well, but I personally prefer to use my hands.

Add a few drops of oil into the pan, or brush the surface of the pan with some oil. Place the roti in the pan and cook until golden brown. Flip the roti and cook until the other side is also golden brown and cooked through. The total cook time (for me) is about 4 minutes per roti. I flip the roti throughout the cooking process to ensure even browning on both sides.

Place the cooked roti on a cooling rack. While it’s still hot, use your hands to squash the roti (kind of in a clapping motion). This helps separate the layers in the cooked roti.

Repeat with all of the dough portions.

Serve while warm, with curry, or however you like!

Cooking the roti canai

Roti canai merupakan roti pipih tanpa ragi asal India. Teksturnya berlapis renyah sehingga enak dimakan dengan siraman kuah kari yang kental gurih.

Resep Roti Canai yang Renyah Gurih, Enak Buat Makan Kari

500 g tepung terigu protein tinggi

butir telur ayam

sdm mentega tawar

sdm susu kental manis putih

300 ml air

sdt garam

Taruh semua bahan dalam mangkuk mikser. Dengan padle mikser, aduk semua bahan selama 10 menit hingga tercampur rata.

Matikan mikser dan diamkan adonan selama 10 menit lalu lanjutkan mengaduk lagi selama 5 menit.

Angkat adinan, bulatkan lalu bagi menjadi 10 bagian yang sama besar.

Lumuri seluruh bola adonan dengan mentega hingga rata terlapisi mentega.

Siapkan wadah, olesi mentega, susun bola-bola dalam wadah, tutup wadah dengan plastik dan simpan dalam kulkas semalaman.

Keluarkan bola-bola adonan dari kulkas, diamkan beberapa saat.

Olesi permukaan talenan dengan mentega tipis-tipis. Ambil satu adonan, pipihkan dengan telapak tangan hingga tipis transparan (seperti kulit martabak).

Olesi permukaannya dengan mentega hingga rata. Dorong ke dua sisi adonan ke arah tengah hingga bentuknya memanjang.

Gulung adonan panjang ini hingga membentuk lingkaran, sematkan ujung adonan ke arah tengah.

Kerjakan yang sama dengan sisa bola-bola adonan dan diamkan selama 10 menit.

Selanjutnya pipihkan masing-masing menjadi adonan tipis menjadi bundar dengan diameter 10-15 cm.

Panaskan wajan datar dan beri sedikit mentega. Setelah mentega leleh, masak adonan pipih hingga kecokelatan dan agak kering kedua sisinya.

Angkat selagi hangat, dengan dua tangan dorong roti pipih ke arah tengah hingga sedikit tercabik.

Sajikan hangat dengan kari ayam atau kambing.

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Top 5 roti canai recipes from across the web

The most viewed roti canai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roti Canai

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Jamie Oliver's easy Southeast Asian...

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The most viewed roti canai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine