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 .