This is how making recipe Roti Canai with 8 ingredients and 10 stages of easy cooking, which is bouncy delicious.
Without fail cooking ultimate Roti Canai easy, tasty, practical. Roti Canai Recipe by Chef Jeff Ghazali of Bentara Restaurant. Roti canai or roti paratha is a crispy Indian flat bread found in Malaysia. Learn how to make roti canai from scratch with this easy recipe and step-by-step video. Roti canai if translated directly from Malay language would be "Flattened bread". Roti canai is a very known dish in my home country Malaysia.
It's a flatbread with influences from India.
All Reviews for Roti Canai/Paratha (Indian Pancake).
Roti Canai is an all-time Malaysian favourite that is best eaten piping hot with any of your favourite I live in Mauritius and a big fan of Malaysian food.
Good Evening my mother, now you can cook recipe Roti Canai with 8 ingredients and 10 steps. Below this is how to cook, please observe carefully.
In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 8 ingredients and 10 stages of easy cooking Roti Canai.
Ingredients for Roti Canai
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Needed 3 cups : multi-purpose flour.
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Prepare 2 tablespoons : ghee/butter.
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Prepare 1 tablespoon : condensed milk.
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Prepare 1 teaspoon : salt.
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Needed 2 teaspoons : sugar.
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Needed 1/2 teaspoon : baking soda.
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Prepare 1 : egg.
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Needed 1/4 cup : water.
I have tried the famous roti canai and have been.
Roti canai or roti paratha is an all-time Malaysian favourite.
Apparently, roti canai made its début in the region at Mamak (Indian Muslim) hawker stalls and When this unleavened bread started being called roti canai is not known.
But the fact it is no longer. antara menu pagi:- ROTI CANAI ROTI TELOR ROTI SARDIN.
If all cooking materials Roti Canai it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Stages Cooking Roti Canai
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MAKING THE DOUGH… Knead all the ingredients into a dough, adding the water in at the end..
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Once the dough doesn’t stick to your hands, knead for 5-10 mins, then cover with cling film and rest for 15 mins..
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Knead for another 5-10 mins. Then cover with cling film and rest for at least half an hour..
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Oil a container with melted ghee or cooking oil..
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Divide the dough into balls the size of golf balls. Soak them in melted ghee/oil in the container for at least 8 hours, covered in the refrigerator..
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FLIPPING & FRYING THE ROTI… Oil the table/counter..
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Flatten and slap around a dough ball. Spread it evenly on the table, then either flip (lift up and throw down) or push it out on the counter till it’s stretched out and semi-transparent..
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Add melted ghee/oil onto the stretched dough, as well as any stuffing you’the like to put in it (eg, egg, cheese, bananas,etc). Then either fold it into a square or roll it into a rose. If it’s a rose, press out into a flat circle before frying..
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Move it into a pre-heated and oiled pan. Fry both sides till parts of it turn golden brown. Fluff up the roti by clapping it from the sides..
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Serve hot with dhal or curry..
Mee goreng nasi lemak meegi goreng kowteau goreng nasi goreng.
Siapa yg nak order boleh masuk order.
The Malaysian Roti Canai: the name 'canai' is derived from the word 'Chennai' which is a state in India as it is obviously inspired from the Indian paratta AND from the malay word 'Canai' which means ' to.
Roti canai (pronounced "ch"anai," not "k"anai") is a type of flatbread found in Malaysia, often sold in Mamak stalls.
It is identical to the Singaporean roti prata and a close descendant of Kerala porotta.
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