Roti Canai
Roti Canai is a popular Malaysian flatbread renowned for its incredibly flaky, layered texture and rich, buttery flavor. Originally from South India, it has become a cultural icon in Malaysia, reflecting the nation's diverse heritage and is enjoyed at any time of day.
🧂 食材
- 500 g All-purpose flour(Approximately 450g. Bread flour can be used for a chewier texture.)
- 200-250 ml Salt(Start with 200ml and add more if needed)
- 1 tsp Sugar
- 1 tsp Ghee (clarified butter)(Divided. Room temperature, softened but not liquid.)
- 100 g Large egg(Beaten)
- 2 tbsp Whole milk(Optional, for a slightly richer dough)
- 1 Water(Lukewarm)
- as needed Vegetable oil or Ghee(For greasing and cooking)
👨🍳 步驟
- 1
Dough Preparation: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, salt, and sugar. Add about 1/4 cup (60g) of the softened ghee and mix until the ingredients form coarse clumps.
⏱️ 15 minutes - 2
In a separate small bowl, whisk together the beaten egg, whole milk, and lukewarm water. Gradually add this liquid mixture to the dry ingredients in the mixer, mixing on low speed until a cohesive dough forms. Continue to knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky, but not overly wet.
⏱️ 1.5 hours - 3
Transfer the dough to a lightly floured surface and divide it into 8 equal portions, about 113g (4 oz) each. Shape each portion into a smooth ball. Generously coat each dough ball with about 1 teaspoon of ghee, ensuring they are thoroughly covered. Place the coated balls in a single layer on a plate or tray, cover with a damp cloth or plastic wrap, and let them rest at room temperature for at least 4 to 6 hours. For optimal results, refrigerate for at least 6 hours or preferably overnight.
⏱️ 20 minutes - 4
Shaping the Dough: Lightly grease a clean, smooth work surface with vegetable oil or ghee. Take one dough ball and flatten it into a disc using your fingertips. Gently stretch the dough from the center outwards, using the heel of your hand or fingertips, until it becomes very thin, almost translucent. You can also lift the edges and gently pull them outwards, rotating the dough as you go, being careful not to tear it.
⏱️ 10 minutes per roti - 5
Layering the Dough: Once the dough is stretched thin, lightly brush the surface with a thin layer of ghee or oil. Fold the dough like an accordion: fold one-third of the rectangle towards the center, then fold the remaining third over it. Then, fold the left and right sides towards the center, creating a square. Alternatively, for a spiral, fold the dough into a long rectangle, then coil it into a spiral shape and tuck the end underneath.
⏱️ 2 minutes per roti - 6
Resting the Shaped Dough: Place the folded or coiled dough on the prepared surface, cover with plastic wrap, and let it rest for about 30 minutes. This allows the gluten to relax, making it easier to flatten for cooking.
⏱️ 2-3 minutes per roti - 7
Cooking the Roti: Gently flatten each rested dough spiral or square into a thin disc using your fingertips, about 7-8 inches (18-20 cm) in diameter. Heat a lightly oiled griddle or non-stick skillet over medium-low heat (around 180°C / 350°F). Place the flattened roti onto the hot surface.
⏱️ 30 seconds per roti
💡 專業提示
- ✓Generously coating the dough balls in ghee or oil and allowing them to rest for an extended period is crucial for achieving a pliable dough that stretches easily.
- ✓Stretching the dough as thinly as possible without tearing is key to creating the many flaky layers characteristic of Roti Canai.
- ✓Don't be afraid to use enough ghee or oil during the cooking process; this contributes significantly to the crispy exterior and flaky texture.
- ✓Practice the dough stretching and folding techniques; they become more intuitive with repetition.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Roti Telur: Add a beaten egg to the center of the stretched dough before folding.
- Roti Bawang: Incorporate finely chopped onions into the dough before shaping.
- Roti Pisang: Fill the stretched dough with thin slices of banana before folding.
- Roti Sardin: Stuff the roti with a mixture of canned sardines, onions, and chilies.
- Roti Canai Banjir: Serve the cooked roti chopped and 'flooded' with curry gravy.