Food of:
Malaysia & Singapore

Food submitted by:
foodyoo/Johor/Malaysia

Roti means bread in Malay and Roti Canai or Roti Prata is a crispy flat and puff bread. It always serve hot with curry dhal, the curry can be chicken curry, fish curry or bean curry. But some people also eat with white sugar. The making process of Roti Canai is very interesting (tossing and spinning) and so it also calls as flying bread. “Roti Canai” always refers to “Roti Kosong” which “kosong” mean “plain”. It is the original flavor of “Roti”. But now, a lot new flavors are innovated. Such as Roti Telur, Roti Bawang, Roti Bom, Roti Planta, Roti Pisang, Roti Tissue, and Roti Sardin. Generally the newer forms of Roti are denoted by using a prefix of Roti attached to the additional ingredient used.

In Malaysia Roti Canai is usually eaten for breakfast or supper at mamak stalls.

• 600g Plain wheat flour
• 1 teaspoon Salt
• 1 cup Warm water or milk
• 1/2 cup Ghee or margarine
• 1 Egg
• 1 teaspoon Sugar

How to make:

• Sift the flour and salt together.
• Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.
• Leave for 2-3 hours or overnight.
• Divide dough into 8 equal parts.
• Shape it into balls.
• Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
• Roll up dough and twist it into a coil. Pressing one open end onto the top.
• Roll it again as thin as possible into a round shape.
• Beginning at one of the open ends, roll up dough tightly and coil it again as before.