MalaysiaSoutheast Asia

Roti Canai

Name: Roti Canai
Total time: 4 h
Yield: 8 servings
Ingredients: 4 cups All-purpose flour, plus more if needed; 1½ tsp Table salt; 1 tbsp Granulated sugar; 1 Eggs (large); 2 tbsp Sweetened condensed milk; ½ cup Ghee, softened, divided; ½ cup Vegetable oil, for coating the dough balls

4 hrServes 8$39.98

A soft dough of flour, egg, condensed milk, and water is divided into balls and rested in oil. Each ball is then stretched paper-thin, brushed with ghee, folded into layers, and cooked on a hot griddle until crisp outside and flaky inside. It is often eaten with dhal or curry, which are not included here.

Ingredients

4 cupsAll-purpose flourplus more if neededBuy 1 bag
1½ tspTable saltBuy 1 canister
1 tbspGranulated sugarBuy 1 bag
1Eggs (large)Buy 1 carton
2 tbspSweetened condensed milkBuy 1 can
½ cupGheesoftened, dividedBuy 1 jar
½ cupVegetable oilfor coating the dough ballsBuy 1 bottle

Method

Mix the flour, salt, and sugar, add the egg, condensed milk, 1 tbsp of the ghee, and about 1 1/4 cups water, and knead until very smooth and soft, about 10 minutes.
Divide into 8 balls, coat each well with the oil, cover, and rest at least 3 hours at room temperature. The dough may instead rest overnight in the refrigerator, which is not counted in the time; bring it back to room temperature first.
On an oiled counter, flatten a ball and stretch it outward with oiled hands until paper-thin and nearly see-through; small tears are fine.
Brush with ghee, fold the edges in to make a square, rest 5 minutes, then press out to about 18 cm.
Cook on a hot griddle with a little ghee until golden and crisp, 2 to 3 minutes per side.
While hot, scrunch each roti between your hands to loosen the layers, and serve.