Monday, August 8, 2011

Homemade Roti Canai (Roti Prata)

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I always like to try making own roti canai especially after read the recipe from 阿芳的3杯面粉 cookbook recipe. Her recipe is unique as do not need a lot of working space (no need to stretch into thin dough) and do not need to handling oily dough. Her method is some sort like chinese pastry making. The key for flaky pastry is from the oil based dough.

I'm glad that I manage to have homemade flaky roti canai. Especially the one with seasoned green onion. Just omit the green onion if you prefer plain. It is great to eat with curry sauce. Although is not as crispy as "Mamak" store it is healthier. What do you think of my roti canai?

Adapted from 阿芳的3杯面粉 cookbook recipe
Ingredients:
~ Main dough
2 1/2 cup plain flour
200ml warm water

~Oil based dough
1/2 cup plain flour
4 tbsp vegetable oil
3 tbsp pork lard
*can substitute with vegetable oil

~ Filling: Seasoned green onion
Some green onion 
Pinch of salt and pepper
* Mix when you about to use it.

Methods:
~Oil Based Dough
Mix all till well combine. Set aside.

~ Seasoned Green Onion
Rinse the green onion well then hang to dry. Cut into dice and keep inside fridge before used.

~ Main Dough
1. Add in the flour and warm water into kneading bowl. Knead till well combine.

2. Transfer to lightly floured working surface. Shape into ball. Cover and let it rest  for 30 minutes.

3. Divide the dough into 6 portions. Take a portion. Roll into rectangle shape (about 5x15cm). Spread 1/6 portion of oil based dough evenly on surface. Sprinkle some seasoned green onion. Roll up like swiss roll. 


4. Make 3-4 cuts along the roll. Lift up the dough with both hands and swing up and down to stretch the dough. The dough is very flexible and easily extend as you swing. Stop once reach about 3-4 times of the original length.


5. Twist the extended dough. Then make into coil shape. Keep aside to rest for 5 minutes. Repeat the same process for the rest of the portions.


6. Place each coil in between plastic wrap. Roll up into disc (about 18 cm diameter, 0.5cm thick). Keep into freezer for later used.
*Since I'm not using any oil while working on the dough, the roti canai need to be freeze before pan fry. Or else it will stick on the plastic wrap as you remove.


7. Heat up a pan. Add some oil. Remove the roti canai from the wrapper (do not need to defrost) and place on the heated pan. Fry on low-medium heat till golden brown. Serve!

I will sending this recipe to Muhibbah Malaysian Monday Event .

8 comments:

  1. This is great looking roti canai! oh, i can imagine the fun part when you swing it up and down!!

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  2. oh you made 葱油饼
    I've been seeing this in Chinese sites for a long time, and never made it.
    Yours look delicious and flaky

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  3. WOw I think yours is very flaky, comparable to those mamak stores!! I love roti canai, and I never knew we could replicate it at home!

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  4. wow you are too good at making this. This is a sure thing to try. Thanks for posting. Visit me imgeet.blogspot.com

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  5. The batter baker,
    That's why I love to try "No-flip" version. Working space limited :)

    Lena,
    Yes, the dough is easy to handle. No problem of stretching 3-4 times longer.

    Wendy,
    Thanks. Actually it is called 葱抓饼 in the cookbook.

    Janine,
    Thank you.

    Geet,
    Is fun to try on something. Do try. Sure.

    ReplyDelete
  6. what a good looking roti canai. looks similar to the one at mamak

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  7. Yay! Looks yummy. I would want to try this at home. Thank you for sharing your Roti Prata food experience. ;)

    ReplyDelete

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