Roti Canai (Roti Pratha/Paratha)

This is the regular Roti Canai, as known in Malaysia, or Roti Pratha in its neighboring countries. It's eaten during breakfast and usually served with varieties of curry. I have made both square and round shapes in the video. The square one has a slightly softer texture, and the latter crisps on the outside. So, do try to make it at home, and you can leave me a feedback on my YouTube channel or Facebook.




Roti Canai (Roti Pratha/Paratha)

Ingredients

1/2 Recipe Roti Canai Dough
Vegetable Oil

Chicken Curry
Fish Curry
Dal Curry

Method

Remove the chilled dough from the fridge. Lightly flatten each dough with your fingers and let it rest for about 25 to 30 minutes, or at room temperature.

To make the roti canai; Lightly oil your palms and a clean work surface. Flatten the dough with your palms, drizzle a little oil and use a circular motion to stretch the dough. Then place one hand underneath the roti and one hand on top. Flip the dough forward, then move both your hands around the roti, and flip again,  about 6 to 10 times, until the roti is thin. Then lightly lift the dough and stretch with your hand until all the edges are paper-thin.

For Round Roti; Fold the thin dough, then swirl it and tuck the end underneath. Let it rest for 5 to 10 minutes. Then flatten the roti with your palm to your desired thickness.

For Square Roti; Lift one end of the dough and place it in the middle. Lift the opposite end and place on top and fold in the two sides.

When ready to cook, heat a flat-bottomed frying-pan (or cast-iron pan) over a medium heat. Pour a little oil to coat the surface. When the oil is nice and hot, place the dough and fry until both sides are golden brown in color.

To serve the Roti; Gather the cooked roti, while it is still hot, use both your hands and clap the roti a few times to break and fluffs the roti. Serve warm with your favourite curries.


Makes 10 Regular/Plain Roti Canai