Crispy Malaysian Roti Canai
Experience the authentic taste of Malaysia with this delectable Roti Canai. This beloved fried bread boasts a crispy exterior and a soft, fluffy interior that perfectly pairs with aromatic dhal or curry. With its roots deeply embedded in Malaysian culture, Roti Canai is often enjoyed alongside a steaming cup of teh tarik, a sweet and frothy tea. After a memorable trip to Malaysia in 2003, I've been on a quest to recreate this delightful bread here in Nebraska. This recipe, sourced from the Seberang Flour Mill site, is my attempt to bring a piece of Malaysian culinary magic into your kitchen, making it easy for you to enjoy this satisfying dish at home.
6
Servings
N/A
Calories
7
Ingredients
Ingredients
Flour
500 g (All-purpose flour, sifted)
Sugar
15 g (Granulated sugar)
Salt
7.5 g (Fine sea salt)
Condensed Milk
10 g (Sweetened condensed milk)
Egg
10 g (Beaten egg (approximately 1/4 of a large egg))
Margarine
10 g (Softened margarine for dough)
Water
280 ml (Warm water)
Instructions
1
In a mixing bowl, start by dissolving the sugar and salt in warm water. Once dissolved, add the condensed milk and egg, mixing gently until well combined.
2
Gradually incorporate the flour into the wet mixture, stirring until a rough dough begins to form.
3
Add the margarine to the mixture and begin kneading the dough for about 10 minutes, or until it is smooth and no longer sticky.
4
Divide the dough into pieces weighing approximately 70 g each. Shape these pieces into balls and coat them lightly with margarine.
5
Cover the dough balls with a clean cloth or plastic wrap, then allow them to rest for about five hours at room temperature, or refrigerate overnight to enhance the texture.
6
Once the resting period is over, take each dough ball and gently press it down with your palm to stretch it slightly. Hold the dough piece by the edges and stretch it out further. Repeat this stretching process eight times to achieve a thin sheet of dough, ensuring that it remains as uniform as possible. (If you're feeling adventurous, toss the dough in the air like a pizza maker for added fun!).
7
After achieving your desired thinness, fold or coil the sheet of dough into a spiral or lump shape.
8
Let the folded dough rest for an additional ten minutes before frying.
9
Heat a frying pan over medium heat, add a little margarine or oil, and fry each piece of dough on both sides until golden brown and crispy, about 2-3 minutes per side.
10
Serve hot and enjoy your Roti Canai with curry or dhal, and a refreshing cup of teh tarik.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Malaysian Roti Canai?
It is a beloved Malaysian fried bread known for its crispy exterior and soft, fluffy interior, often served with curry or dhal.
How many servings does this recipe produce?
This recipe is designed to make 6 servings.
What are the primary ingredients for Roti Canai dough?
The main ingredients include flour, sugar, salt, condensed milk, egg, margarine, and warm water.
What type of flour is recommended?
The recipe calls for 500g of sifted all-purpose flour.
Why is condensed milk added to the dough?
Condensed milk adds a touch of sweetness and helps achieve the characteristic texture and flavor of authentic Roti Canai.
How long should I knead the dough?
You should knead the dough for approximately 10 minutes until it is smooth and no longer sticky.
What is the ideal weight for each dough ball?
Each dough ball should weigh approximately 70 grams.
How long does the dough need to rest?
The dough should rest for at least five hours at room temperature, or it can be refrigerated overnight for better texture.
Do I need to coat the dough balls with anything?
Yes, you should coat the shaped dough balls lightly with margarine before letting them rest.
How do I stretch the Roti Canai dough?
Press the ball down with your palm, then hold the edges and stretch it out. Repeat this stretching process eight times until the dough is very thin.
Can I toss the dough like a pizza?
Yes, you can toss the dough in the air to achieve the desired thinness if you are feeling adventurous.
What shape should the dough be before frying?
After stretching, the thin sheet should be folded or coiled into a spiral or lump shape.
Is there a second resting period?
Yes, once the dough is folded or coiled, let it rest for an additional ten minutes before frying.
How do I fry the Roti Canai?
Heat a frying pan over medium heat with a little margarine or oil, and fry each side until golden brown and crispy.
How long does it take to fry each piece?
It typically takes about 2 to 3 minutes per side to achieve the perfect golden-brown finish.
What are the best side dishes for Roti Canai?
It is traditionally served with aromatic dhal or various types of curry.
What beverage is traditionally paired with this bread?
Roti Canai is commonly enjoyed with teh tarik, which is a sweet and frothy pulled tea.
What temperature should the water be for the dough?
The recipe specifies using warm water to help dissolve the sugar and salt.
How much margarine is used in the dough mixture?
The dough mixture requires 10 grams of softened margarine.
How much sugar and salt are in the recipe?
The recipe uses 15 grams of sugar and 7.5 grams of fine sea salt.
Can I prepare the dough in advance?
Yes, preparing the dough and refrigerating it overnight is recommended for an enhanced texture.
What is the source of this specific recipe?
This recipe was sourced from the Seberang Flour Mill site.
Is an egg required for this recipe?
Yes, the recipe uses 10 grams of beaten egg, which is about 1/4 of a large egg.
What makes the interior of the roti fluffy?
The combination of proper kneading, long resting periods, and the folding/coiling technique creates the internal layers and fluffiness.
Should the dough be sticky after kneading?
No, you should continue kneading until the dough is smooth and no longer sticks to your hands.
How much water is needed for the 500g of flour?
The recipe calls for 280 ml of warm water.
What should I use to cover the dough while it rests?
Use a clean cloth or plastic wrap to cover the dough balls during the resting period.
Can I use oil instead of margarine for frying?
Yes, you can use either margarine or oil to fry the bread.
What is the goal of stretching the dough eight times?
The goal is to achieve a very thin, uniform sheet of dough which ensures the final bread is light and crispy.
How many ingredients in total are needed?
There are 7 ingredients in total: flour, sugar, salt, condensed milk, egg, margarine, and water.