Roti Canai, Malaysia's Favorite Breakfast Snack
Roti Canai: Malaysia's Favorite Breakfast Snack
Growing up in Malaysia, roti canai was one of my favorite breakfast snacks. In Malaysia, it is typically served with kuah dhal (dhal curry), fish curry, and sambal ikan bilis (spicy anchovies). This snack has the same texture as roti paratha, but it has a slightly different taste.
Roti canai shows the influence of the Indian Muslims who immigrated to Malaysia many years ago. Nowadays, roti canai is widely served at the Mamak stalls, which is where Malaysians love to go to eat cheap local food.
My husband loves this dish. In fact, the first time he tried it in Malaysia, he ended up eating it for a few days in a row. If you have traveled to Malaysia or Singapore, you may be familiar with this savory dish, as well.
How Do You Make Roti Canai?
Roti canai is made by twirling the dough until it is flat and thin, folding it to form a round or square shape, and then grilling it in oil on a flatiron skillet. However, there can be slightly different preparation techniques and ingredients depending on who makes it. If you go to the Mamak stalls, there is a higher chance that the person making it has been doing it forever. They look very expert in what they are doing.
My personal experience is that it takes a bit of practice to get the best result. Making the recipe does require a bit of time, so my best tip is to prepare the dough the night before and make the roti the next day.
- 3 cup all-purpose flour
- 1 1/2 tablespoons margarine
- 1 teaspoon salt
- 2 tablespoons sweetened condensed milk
- 1 egg
- 1 cup water
- Vegetable oil for soaking
- In a large bowl, combine the flour, salt, egg, condensed milk, and margarine.
- Use your hand to mix all ingredients until it becomes like the bread crumbs.
- Add water to incorporate the ingredients. Knead until smooth. Make sure the texture of the dough is not too sticky and gooey.
- Divide dough into equal-sized balls.
- In the same bowl pour oil on top of the balls and let the balls soak into the oil. Cover it with a cling wrap and let it sit for at least 5-6 hours. (Remember you can prepare this the night before.)
- After 6 hours. Oil your kneading space or you can use the baking mat. Take out one dough ball, flatten it out into with your palms.
- Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square.
- Grease a flat pan or skillet with cooking oil and flip it a few times for a crispy texture. It's done once it turns golden brown on the surface.
- Transfer roti canai into a plate and serve it with your favorite curry, or just eat it like that while it is still warm. Enjoy!
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Roti Canai Made In Malaysia
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