Sunny Side Malaysian Roti Canai

I have blogged Malaysian roti canai or flat bread sometime ago. Since then I have been making my own roti canai at home and tried with some variations too.  One if it is this gorgeous looking sunny side roti canai or locally known as roti canai goyang. It was a hit among my family members and everyone enjoyed the mixture of flavors from the thick spicy curry (left over mutton curry) and the soft runny egg yolk that burst out the golden goodness. Any spicy curry works well for this mouth watering roti canai and lucky me I have some left over mutton curry to go with it. 

I first had my taste on this delicious roti canai goyang in Transfer Road in Penang. A state in Northern Malaysia popular for it's food.  A humble stall in Transfer Road known well for their roti canai goyang and I fell in love on my very first bite. I choose the combination of fish and chicken curry to go with my gorgeous roti goyang and the sunny side was fried perfectly to reveal the bright yellow yolk and the moment my fork touch the fragile yolk and it started to drip to the crispy and soft roti canai. Haaaaa..a bite of heaven 😋😋

Ingredients

4 cups all purpose flour
1 1/4 cup water
1 tbsp condensed milk
1 egg
3 tbsp unsalted butter
1 tsp salt

1 large egg

2 tbsp chopped red onion

Curry of your preference 

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 unsalted 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.

In a frying pan, heat a tbsp of oil.  Crack the egg and fry just on one side for sunny side egg, making sure the egg yolk are still runny. 

In a plate, tear the roti canai into small pieces, pour over a generous amount of curry of your preference (various curry recipe can be found in my blog). 

Top with sunny side egg and sprinkle with chopped onion. 

Serve with a piping glass of hot the tarik or Malaysian pulled tea.