Tuesday, July 7, 2009
I've always wanted to try to make Malaysian roti canai. My perfect opportunity came tonight when I made the Malaysian chicken curry from the blog Almost Bourdain. The blog also recommended a link on how to make roti chanai -
http://www.sbs.com.au/food/recipe/11/Roti_chanai - so I went there for the video instructions and recipe.
The roti was delicious -- thin, crispy, and tender just like the restaurant version. I was very proud of myself! Still, once I get a little practice under my belt, I'll be able to get the roti not just thin but paper thin.
Notes: As with any dough, the recipe is more a guideline, because flour will require more or less liquid than a recipe indicates depending upon the moisture in the air. When you make this recipe, add enough liquid to let the dough come together. Go slowly as you reach the end of the liquid as you may not need all of it; conversely, you may find you need more.
The recipe has rests of several hours for the dough. I only let the roti dough rest for 30 minutes before I broke it into balls, rubbed them with butter and then rolled them out. It worked out just fine.
By the way, you must see this entry on the Cherryonacake blog if you're interested in finding out how to make roti from an expert.
from SBS Food (be sure to click on this link to see the instructional video)
3 cups plain flour
½ cup milk
¼ cup water
Pinch of salt
Pinch of sugar
Place flour into a large bowl and gradually add milk and water, working the mixture with your hands. Add salt and sugar and keep kneading for 6 to 8 minutes until dough leaves the side of the bowl and is soft, smooth and elastic, like play dough. Set aside in a warm place for at least 2 hours or over night, covered with plastic wrap.
Simply pull off a bread roll-sized piece of dough, roll it and shape it into a ball in floured hands. Continue until you have 6 balls. Rub a little butter in the palms of your hands to melt it, then pick up each ball and rub it to seal it with butter. Replace on tray and let balls stand for 2 to 3 hours.
Tip a little oil onto a clean working surface and moisten your hands with it. Place a ball in the centre and flatten it with your hands, pressing and pushing constantly until it is a fine sheet, forming a rough rectangle about the size of a big plate.
Add a little oil and continue to flatten the dough, using an oiled rolling pin if you like. Don’t worry if it looks like a mess, it’s meant to. To get it really thin, pick up the flattened sheet and flop it back onto the bench 2 or 3 times. Repeat process with each ball. Now, fold each side in, to form a neater rectangle and then fold each corner in, to form an envelope shape.
Heat an oiled baking tray over a gas flame until hot, and fry each side until golden.
Remove quickly and crush roti in your hands, letting shreds fall onto serving plate. Serve hot. Each ball will make enough for 2 people.