Roti means "bread" in Malay and Hindi language. Roti canai is Indian-influenced pan-fried thin bread, which is popular in Singapore, Malaysia. Roti canai contains sweet condensed milk and also salt, so it tastes between sweet and salty, usually served with curry like Chicken Tikka Masala or just as a snack. Yum!
Makes 8 breads
300 gr all purpose flour
150 ml water
6 tbsp oil
1 tsp salt
2 tbsp sweet condense milk
Into a mixing bowl, add in flour and salt, stir a little bit then add in condense milk, oil and water. Knead with hand until becomes elastic dough and it doesn't stick on hand. Divide the dough into 8 balls (about 67 gr each). Grease each balls with oil or butter, put them in a bowl and let it rest for 4-5 hours.
Take 1 dough ball, flatten with rolling pin until it is very thin (you should see through the dough) but don't break. Brush the dough surface with oil, then take the bottom side and fold its ⅓ part to back, take the back side and fold again into the front side. Take the left and right side and flip them about 2 cm to the center to close the edges. Repeat this process until the dough is finished.
Prepare a frying pan (28 cm diameter), add in 2 tbsp oil, preheat over medium high heat, place two breads at a time and fry until golden brown then flip them and fry for another side. Repeat this process until all breads are fried. Serve with Chicken Tikka Masala.
Recipe by Veronica