photo by craigemorsels
The first time I had roti canai, I recognized its source. Without knowing the name, I knew I had been served something very similar in southern India. At the time, I didn't realize just how important this would be to some of the things I started cooking from India.
Turns out Roti Canai is closely related to Kerala Porotta, which like most Indian breads, has been impossible for me to get right. Kerala Porotta is particularly frustrating, as I have many friends that tell me how they or their family members make great Kerala Porotta, and here I am banging away my miserable attempts. The last step of making Kerala Porotta is clapping the bread together between your hands to break the bread up. Try as I might, I either couldn't get the breaking right or wasn't making the dough right. Either way, what I ended up with never matched my memory or expectations.
Making Roti Canai is different for a couple reasons - the dough is sweeter, and more importantly, easier to finish. This recipe makes a bunch of breads - probably too many if you are having a small meal. The dough keeps for a couple days in the fridge if you decide to make it all.
There is of course a more authentic way of flattening the dough than using a roller. There are some great videos on YouTube that show the process in detail. I've tried them, but to be honest, they make a bit of a mess. Using a roller is not that difficult, so I just stick with that method.
This recipe helped me learn how to make Kerala Porotta, so eventually I will post that recipe too...
Roti Canai
3 cups flour
1 tsp salt
1 Tbsp sugar
1 cup warm water
1 egg
olive or vegetable oil (I use olive oil)
Directions
- Mix the flour, salt and sugar in a bowl.
- Beat the egg with the water and add to the flour mixture.
- Knead the dough until it is smooth.
- Oil your hands and divide the dough into balls. This will leave the dough balls covered in oil.
- Let the dough balls rest overnight or for a couple hours.
- When ready to make the breads, oil a roller and roll each ball out until it is very thin, about 1/8".
- Cook the breads on a hot flat iron skillet until light brown.
- Take each bread as it comes off the skillet and crunch it together in your hands, which will lighten the bread.