How to Make Roti Canai!

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is plant-based and offers a different flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

condensed milk

🥗Healthier: unsweetened almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and sugar.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: regular milk

Low-fat coconut milk reduces calories while maintaining flavor.

Welcome to the video, introduction to Roti Canai.

Add 250 grams of plain flour to the mixer.

Dissolve 2 teaspoons of salt in 150 ml of warm water.

Gradually add the salted water to the flour mixture.

Add 100 grams of vegetable oil halfway through mixing.

Pull out the dough, which is soft and sticky, and coat hands with oil to prevent sticking.

Place the dough in a clean bowl coated with vegetable oil to prevent sticking.

Cover the dough with oil and let it rest for a minimum of 3 hours, preferably overnight.

After resting, prepare a clean surface with oil to prevent sticking.

Flatten the dough out on the oiled surface, stretching it as much as possible.

Roll the dough into a long shape, folding it to create layers with oil in between.

Flatten the rolled dough again until it reaches the size of a dinner plate.

Heat a non-stick pan on low heat and lightly brush it with oil.

Place the flattened dough into the pan and cook until bubbles form and it turns opaque.

Check the underside for color, then flip it over once golden brown.

Cook the other side until crispy and flaky, ensuring it's cooked through.

Serve the roti with curry or chutney, mentioning a coriander and mint chutney recipe.

Encourage viewers to share their nostalgic dishes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens