Roti canai is a flattened bread-like pancake popular in Southeast Asian countries, especially in Malaysia, where it is considered an ethnic dish. Originally originated in India, this dish is the most famous of The Indian foods in Malaysia.
It is layered by repeated kneading, flattening, oiling and folding the dough, and then proofing. Then flatten it until the paper is thin, then fold it into a wrap and put it on a frying pan and cook.
Malay pancakes are a popular breakfast dish or snack, traditionally pure curry dips (usually lentils), but can also be made with delicious and sweet toppings such as eggs, onions, cheese, banana slices or kaya sauce. Personally, this is the appetizer we always order in Malaysian restaurants.
Malay pancakes are equally popular in Singapore, where it is known as Rotí Plata. In Indonesia, it is known as roti cane, roti konde or roti maryam.
Friends who love delicious food can try to make this dish at home.
Here are the recipes and methods. Simple material, flour, salt, water and cooking oil.
1. Mix salt in water. Place the flour in a mixing bowl. Gradually add salt water. Mix the flour into the dough until smooth, making sure the texture of the dough is less sticky.
2: Apply cooking oil to your hands and make the dough into a palm-sized ball. Pour some oil into the bowl so the dough doesn't stick to the bowl. Put the ball in, and when you put one ball on top of another, grease it. After putting it all in a bowl, soak it completely in the oil. Stay overnight.
3. Add fuel to your hands. Remove one of the dough and flatten it with the palm of your hand until it reaches the size of a dinner plate. Flip it like pizza. Turn the dough over a few times and spread out until the paper is thinner.
4. Fold one side into the middle. Do this three more times so that it becomes a square.
5: Coat the pan or pan with cooking oil and cook until golden brown.