SNACKS - Roti Canai

By Aemelia

Ingredients

• 3 cups flour
• 1 tsp sugar
• 1 1/2 teaspoons salt
• 1/2 cup ghee, liquid (microwave if necessary)
• 1 egg, beaten
• 3/4 cup milk, room temp
• 1/2 cup water, warm

Details

Servings 8
Adapted from ourkitchen.fisherpaykel.com

Preparation

Step 1

1. Combine flour, salt, sugar and ¼ cup of the ghee in a bowl, mix with fingertips. Add egg and liquid ingredients and mix until combined. Turn out onto an oiled bench and knead until smooth, stretchy and you can see the light through the dough when stretched into a “window” Knead for another 5 minutes, this took me about 20 minutes total.
2. Divide into 8 pieces and roll into balls. Coat each with 1 tsp of ghee.
3. Rest for at least 4 hours, or refrigerate overnight.
4. If refrigerated, remove at least 2 hours before needed to allow the dough to come to room temperature.
5. Grease bench with ghee, rub one of the balls into a 15cm disc with your palm.
6. Lift edge of disc, pull outward, stretching from the center of the disc and stick to the bench. Repeat, going around the disc a couple of times until you have made enough holes to stop you continuing, 60cm if you are me, 1 metre if you are a Malaysian hawker. You can push any especially thick areas with your fingers to thin them out.
7. Variation: Add curried mince, curried onions or even sliced banana to the centre to the disc before the next step to create a murtabak.
8. Drizzle the disc with ghee, grab the top of the disc with both hands and fold the top third to two thirds down the disc, trapping as much air as you can. Fold the bottom edge up to the top edge, again trapping as much air as you can. Fold the sides similarly to create a 20cm square.
9. Heat ½ tsp of ghee in a large frying pan, cook until golden brown, checking frequently, about 4min each side.
10. Serve with the curry that has hopefully been bubbling away in the oven this whole time. Enjoy!