It takes a bit of practice to throw the roti the professional way. To begin making the curry, dry toast the coriander, cumin and fennel seeds in a frypan until fragrant and beginning to smoke. All Right Reserved. Serve immediately with curry. Work in a circular motion with your hand, gradually gathering more and more of the flour into the wet ingredients until you more or less have a single mass. Your email address will not be published. There are a few factors that causes a hard roti: a) using the right flour is necessary as protein content is different for different varieties of flour, higher protein content flour may cause the roti to be hard; b) letting the gluten in the dough rest enough would also promote better ‘stretchability;c) flexing your muscles: kneading the roti canai dough enough is crucial to create that lovely flakiness too and practise makes perfect! When cooked, immediately slide the roti onto a chopping board, wrap you palms around the edges and smash your hands together so the roti bunches up and flakes. Fold one-third of the way in on either side of the circle, so you have three layers of roti on top of each other, then fold this elongated shape into thirds again, so you end up with a squarish shaped roti. It’s a flatbread with influences from India. Forgot your password? After resting the dough overnight, you will find the dough soft and stretchy. So do continue your quest and Happy Cooking! http://cooking.stackexchange.com/questions/43706/how-do-i-make-my-roti-dough-stretch-thinner. Recipe and photo courtesy of Chef Bhuvaneswaran Surendran. You can also have it with fish curry and sambal. Once ready to cook, take one rolled circle and flatten it into more or less 10-15 cm diameter. Heat up your fry pan on high heat with a dash of vegetable oil and pan-fry the roti until golden blisters appear on both sides. Start by oiling a substantial area of the table liberally. We have not been able to get in touch with someone who can help fix your problem. The first time I made this and it worked, I jumped around like a lunatic, I was so happy. BEST KETO ROLLS | Gluten Free, Fluffy & Delicious! It’s usually sold in Mamak restaurants and eaten with dhal curry. Remove the cooked roti canai and place it on a working surface. Subscribe my Newsletter for new blog posts, tips & new photos. I consciously train my palate for diversity and a deeper understanding of flavours and cuisines. Knead each piece a few times to achieve a smooth texture, then shape into a ball. Now it is ready to be served piping hot with your favourite curry. Instead it is hard just like over-night roti canai. Coconut Cream With Strawberries | Smoothie, Download Best WordPress Themes Free Download. Cover and simmer until chicken and potatoes are tender. Food has always been my passion & source of joy. Add coconut cream, pandan leaves and curry leaves and keep cooking until very fragrant. To add recipes to this section, click the "plus" icon - "add to shortlist" at the top of each recipe page. You can see this part more clear in the video above. Thanks for writing in. Start by oiling a substantial area of the bench liberally. Combine flour, salt and sugar in a large mixing bowl. It is the mainstay of every Malaysian pot luck dinner and the most outrageously out of place character at our Christmas buffet table, but there it always is right next to the ham. Save my name and email in this browser for the next time I comment. Make a well at the centre of the dry ingredients and add the water, condensed milk, margarine and egg. While it’s definitely quicker, an equally effective method is to work around the edges of the circle of the dough by gently stretching the edges outwards as far and as thinly as you can (so it is like tracing paper and about 60 to 70 centimetres in diameter), and before holes start to appear. The next day. Leave to rest for 10 minutes and knead for another 5 minutes. Please click here: http://cooking.stackexchange.com/questions/43706/how-do-i-make-my-roti-dough-stretch-thinner, Thank you for getting back to me on this. Continue to add and pound the eschallots, garlic, belachan and turmeric in the same manner until all are a homogenous, fine paste. I will surely check everything again and hope I can nail it this time around . Work in a circular motion with your hand, gradually gathering more and more of the flour into the wet ingredients until you more or less have a single mass. Heat some unsalted butter on a pan using medium heat. You can also have it with fish curry and sambal.