Read this before you start
1. Contrary to popular beliefs, Roti Canai does not need or contain
a lot of oil.
2. The main objective is to create a super thin dough without
tearing that can passed the
window
pane test. The thinner the dough, the crisper would be the roti
when fried.
3. Oil is used liberally only in the final process more as a
lubricating agent in the stretching and to prevent the thin
dough from sticking together. Hence the misconception that
it contains a lot of oil.
2. Enriched Dough Recipe (Richer taste, more tender)
600g Plain Flour
270ml Water
80g (1/4 cup) Condensed Milk *
15ml (1 tablespoon) Oil or Melted Butter/Ghee
1 teaspoon. Salt
1 egg
*Condensed Milk (optional)
Replace it with 40mls of water and 1 tablespoon of Sugar, if you
omit the 1/4 cup of condensed milk
Making the Dough
1. Mix the wet ingredients together and give them a good whisk.
2. Add in flour and mix well, leave it alone for 20 minutes. *Giving
it 20 minutes rest will break down the gluten and when you
start to knead, you will get a smooth dough easily. Then knead
by hand for about 20 minutes with a 10 minutes rest time in between.
( I used a bred machine for this)
3 .Dust the dough with flour then divide them like a ball , about
100g each. Ensure the bottom is smooth.
4. Coat them with oil or soak them in oil (see below)
to prevent drying and again rest them for at least 4 hours and
up to 8 hours or overnight.
The resting
breaks down the gluten in the flour and makes the dough more pliable and easy to
flip. Cover
the dough balls with cling wrap to keep the surface from drying out.
(I put the whole container/bowl inside a plastic bag and tied
up with a rubber band.)
Soak
in oil -I prefer to soak them in some soil to prevent drying. I
find the dough is easier to handle after 4 hrs; I need not use any
more oil. The same oil may be used to smear the table top and for
frying the Roti. Any excess can still be return for general cooking
and not wasted.
View Slide show by Dr Leslie Tay - Make Roti Prata
Square and Round shape Roti.
Flipping the dough
The secret of flipping the dough is lifting and pulling.
1. You lift the dough in the air with the right hand and pull
it with the left hand.
2. After each flip you, take another section or corner of the dough
and repeat the same process.
Watch video by Dr Leslie Tay.
Stretching the Dough - The bed sheet method
The 2nd method of stretching the dough is very similar
laying a bed sheet. You take one corner of the bed sheet and pull
and stretch to straighten it out. (at the same time you trap some
air underneath.) Then you repeat it with another corner.
Soak
in oil -I prefer to soak them in some soil to prevent drying. I
find the dough is easier to handle after 4 hrs; I need not use any
more oil. The same oil may be used to smear the table top and for
frying the Roti. Any excess can still be return for general cooking
and not wasted.
