Malaysian Paratha – Roti canai

Malaysian Paratha – Roti canai

Malaysian “Rori canai” or “roti paratha” is a flat bread influenced by the South Indian immigrants in the Malaysia . It is believed the word “canai” indicates “Chennai” . The bread is often described as the “flying bread” , as it is twirled and flipped hard until the dough becomes paper thin . For me the flying technique seems very hard , so I decided to roll it paper thin . Believe me ,it is so damn easy if you follow the recipe exact way . 🙂

Ingredients :

2 cups of flour
1 tbl spoon ghee/ oil/ butter
2 tea spoon sugar
1 tea spoon baking powder
Salt to taste
Water or milk ( around half a cup)

Other ingredients :

Butter or shortening or dalda
More oil
Some flour

Procedure :

1. Mix 2 cups flour with 2 tea spoon sugar , salt, baking powder and 1 tbl spoon ghee/ oil/ butter . Add enough water or milk to make a medium soft dough . It took me around half a cup of milk . Cover with a wet cloth. Now let the dough rest for at least 1 hour . The dough will be very stretchy .

2. Make 5- 6 balls with the dough . Flatten by your palms and submerge the balls into enough oil . Let it rest for another 10 minutes .

3. Rub oil on the working surface and all over the rolling pin . Now start rolling the balls . Roll until paper thin . You will find it easier to roll out , because oil and the stretchy dough will help you to complete the job .

4. Rub some butter/ shortening or dalda on the paper thin sheet . Dry out with loose flour . It would make the paratha flaky. Now fold it like an envelope. If you wish applying some oil on the working surface and over the rolling pin , you can roll the envelope a bit too . I did it too .

5. Fry both sides without oil first . Then apply oil and fry until golden and crispy . Now the fun part . Clapping of the paratha . Clap the roti canai with your hands to expose the layers . Do it while the paratha is hot . 🙂

Enjoy with curry , bhaji or anything you wish . My husband loves it as it is . 🙂

Notes :

1. The use of shortening or dalda makes the paratha more flaky than the parathas whre ghee is used .

2. Rub enough oil on the working surface and rolling pin , everytime you roll a new paratha or you find difficulty to roll .