Just like any other countries around the world, we Malaysian have our own authentic flatbread recepi to devour for. Fondly known as roti canai, this beautiful golden soft flatbread makes an ideal choice for breakfast on it's own or to go with dhal and spicy sambal. Found in most breakfast stalls and restaurant across Malaysia, the flaky crispy bread loved by many kids and adults alike. The buttery aroma while nicely toasting on a hot griddle will make anyone salivate. Since MCO implemented, i started to miss all the good Malaysian food like nasi lemak,roti canai,kuih muih to name it a few. This craving is what made me to try my hands on with the ever popular roti canai and tadaaaaa!!! I'm proud with the outcome eventhough, at first i'm a bit skeptical about it. The whole household love the delicious roti canai dipped in the left over thick mutton curry. The girls had them with a drizzle of condensed milk just the way they love it in mamak restaurants. On the positive side somehow, MCO has taught many to come up with their restaurant personal favourite at their comfort of their own kitchen and i'm one of them 🤗
Ingredients
4 cups all purpose flour
1 1/4 cup water
1 tbsp condensed milk
1 egg
3 tbsp unsalted butter
1 tsp salt
Methods
In a bowl, add flour,sugar,salt,melted butter,sugar and water. Using a hand/stand mixer attached with dough hook, knead for 15 minutes till soft and smooth dough formed.
Divide into equal sized balls and spread unsalted butter generously on each balls. Place the dough on the greased bowl cover with cling film and refrigerate overnight.
On a clean working surface, spread unsalted butter and using your palm slightly flatten the ball. Using your heel of your palm stretch the dough thi with spread of unsalted butter to ease the process. As thin as the dough can be seen thru. Pull the edges to stretch the dough.
Scrape to push the upper edge to the middle and do the same with the lower edge forming a thin wrinkle dough. Bring one end of the dough to form a disc by tucking the other end inside. Continue the same with remaining dough. While working please cover the dough with clean kitchen towel to prevent the dough from drying.
Heat a griddle over a medium flame and spread ubsalted butter. Flatten the rolled dough into 10-12 diameter and place it on the hot girddle. Cook on each sides till golden. Remove from pan and on a clean working surface, while the roti canai still hot, fluff it by bringging both end of the roti canai to the middle and squeeze it several times. Keep the roti canai covered with kitchen cloth. Continue with remaining dough.
Serve hot with dhal and sambal or drizzle with condensed milk or sugar or any of your favourite curry. Good to eat as it own too.
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