What you need:
For Roti Canai:
Flour
a little sugar
a little salt
water
oil (or ghee)
For Curry (simple):
Egg Plants - cubed and boiled
Potatoes - cubed and boiled
Stock
Curry powder
Onion - finely sliced
Salt
Coconut milk or yoghurt
How you make:
For Roti Canai:
Mix flour, sugar and salt with water and knead to form a smooth soft dough, divide into tennis ball size portion, rub with oil, cover and leave it for a couple of hours without touching it.
Oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the edges(professionals do it by flipping the dough in the air in a circular motion), adding enough oil to prevent sticking. Oil the surface and fold into a square (egg can be added before folding).
Alternatively, you can thin out the sheet, oil and roll it up, coil in up like a sea shell, flatten and oil again and reapeat the flattening one or two more times.
Fry in a oiled pan on both sides till brown spots appear and crispy. Crush by pressing it together with both hands and serve immediately.
The bread can be eaten on its own with a sprinkle of sugar, or with any meat or vegetable curry.
For Curry:
First fry the onion in oil till soft and brown, add curry powder and fry till fragrant. Add stock and the rest of the ingredients, last the coconut milk. Season with salt if necessary.
Chef’s Note:
Beat an egg over sprawled dough to get Roti Telur or slice an onion to get Roti Bawang
How you serve:
Curry of any type
Teh tarik or Teh O (for us abroad, English breakfast tea)
Personal recommendation: Mutton
All time favorite: Sugar
Yields:
Depends on how much ingredients used
Occassions:
Breakfast, Dinner, Tea break
Aloha! Welcome to "almost a Domestic Goddess". If you love what I wrote, do subscribe to my RSS feed. I'll update you with the latest news about food, recipe and parenting.