It was delicious with mozzarella, but I still need some practice at flipping. Usually, freshly made roti canai is served with curry dhal or fish and chicken curry. Hi Mira, The recipe actually says Wheat Flour, there is no mention of 00 flour I believe. Roti canai is cheap and affordable so is usually never something I would make at home. Jomeldelacruz, you make one heck of a sauce. Do the same with the right. Thank you. Skip step 4. 'Roti canai' or 'roti prata' is a flatbread of Indian origin and is extremely loved in countries like Malaysia and Singapore. Any brand of all purpose flour or "00" flour can work. In the background section above, we have listed all the types of flour we recommend depending on your location. It worked for me.. Thanks.I added a few more ingredients and i must say it tasted very nice!I added some lime juice, salt, cilantro, replaced the coconut cream with coconut water and coconut milk (mixed 1:1). Now slowly using your hands, stretch the dough a bit on all the ends. What do you mean by powdery? Do not edit or reupload any photos, illustrations or videos accompanying recipes. Hi, I made this recipes 5 times, the 2nd and the 3rd time it turned out perfectly, flaky and light. That’s because bread flour is made of hard wheat which is more coarse. When that happens, you won't be able to stretch the dough and it will break instead. As long as the dough comes together, you should stop kneading and separate them into 6 portions. Always share recipes and videos by attributing with a link to this website. Light, stretchy, flakey, yum. Take one ball and lightly flatten … I also took the advice of Udai and threw in the lime and salt and replaced the coconut cream with coconut milk. This is amazing! The chart says to use "pastry flour" if in the U.S. Will all purpose flour work? In Malaysia or Singapore, roti canai is made using all-purpose wheat flour packed as ‘tepung gandum serbaguna’. Apr 2, 2017 - Great recipe for Roti Canai Malay Curry Sauce. Not only does it helps to save time, there are reasons why the dough is left to rest overnight. Furthermore, this process helps to relax the gluten which contributes to its stretchability. Unfortunately, there is no shortcut to creating this flaky and crispy flat bread. Just made this following the recipe exactly using Pastry flour as suggested in the notes of the recipe. I'll wait for your reply and feel free! I have probably used your recipe about 6 times already. Any preference of brand with curry powder? Next knead the dough on a greased counter top for 5-8 minutes. Sometimes, it is also eaten dipped with sugar. In Malaysia, The Mamak Roti Canai is a crispy and buttery (cooked in ghee) flat bread. © Nyonya Cooking. I would love to! Knead dough until smooth. Place it back in the bowl and let it rest for at least 2 hours, preferably overnight. Sift the flour and salt into a medium bowl. going to other place and cook?? Next knead the dough on a greased counter top for 5-8 minutes. You can try to freeze it after cooking but it's not going to taste as good as freshly made roti ;), Preparation 30 minutes Cooking 20 minutes. The next day. Bread flour is higher in gluten content which helps in stretching the dough but it will cause the roti canai to taste more like bread instead. I'm sorry that it didn't work out for you, Lola. Unless I have missed it. Hi jomeldelacruz, great recipe! Divide the dough into 8~10 equal size balls. - Udai. This type of generic wheat flour is used for making cakes, cookies and sometimes bread. Thank you! Sprinkle some on the flattened dough (step 3) and fold the sides in, like an envelope. In a greased skillet, cook the roti for 1-2 minutes. Have made roti bread before and it was much more successful than this. This is true foodie paradise! Please leave us a message in the contents and if you share any pictures on Instagram please tag us #asiaflavor, Your email address will not be published. It was introduced to me first by an Indian Malaysian”Aunty” – who was a remarkable whiz in the kitchen, small greasy balls of dough suddenly transforming into layered fluffy crisp goodness.