Method - for making the dough
Sift the flour and salt into a medium bowl.
Method 1 - The Professional ( and traditional ) Method - Takes skill
Take a small ball of the dough.
Now start doing as depicted in the video.Looks easy doesn't it? Oh well, looks can be deceiving sometimes. If you tried it and you found yourself cursing that man in there for misleading you, then Go to Method 2
Method 2 - Mostly Traditional Method - No skill set required
Take a small ball from the dough.
Method 3 - for making spirals/ round shapes.
The first 2-3 steps are the same. Take a small ball of dough and using a rolling pin roll it as much as you can until they are see through ( same as method 2)
The Best recipe ever. Thank you very much. i cannot get the Roti Canai in Riyadh, so i have to make my self with my own curry. My husband LOVE IT!!! thank you 3x..
Thanks for the recipe. i will try soon but i also heard that yeast must be added too and then for the dough to sit for a few hours. Please advise.
If you noticed, I have added only 1/4 cup ghee to the dough. The rest of for frying it. Will be more specific in the instructions. --DK
Unfortunately, I am hunting for a killer recipe myself. Will def. post it when I do find it :) --DK
I never use bleached flour in my cooking. You can use unbleached white flour or any all purpose flour that you might find. Using bread flour also gives amazing results
you will need the remaining ghee to grease your hands/counter top and for cooking the pratas in the skillet. I should have mentioned that - will update the post :)
In India, paratha is usually referred to a thick roti (stuffed or otherwise) excluding this one variety called Lachcha paratha which is similar to Parotta. Parotta is what this post is all about - it involves layers, spirals and flakiness due to richness. While this is made with all purpose flour(maida), the north indian version is made of wheat. But in general Paratha in India does not mean Parotta :)
Pls refer to the explanation I provided for the previous comment. May be its applicable to yours too..
The only reason I can think is the "sitting" time for the dough. A good kneading of the dough is essential for the gluten to start working and letting it sit helps the all purpose flour to develop that beautiful elasticity needed for the dough. Do try kneading it well until the dough is soft and feels elastic. Then let it sit for few hours. Sometimes, letting it sit overnight also helps to develop that texture (I think overnight sitting is dependent on the kind of climate u enjoy - do it only if the above tip doesnt seem to work) Hope this helps :)
Thank you so much Dom. Glad to be of help always :) --DK
Yes, I have already mentioned it in the post, it helps if you grease the counter top to prevent it from getting too sticky. Ghee is the best! :) --DK
Hi Deepti, thanks for such wonderful words :). From what a my FB page reader from Malaysia informed me, its more Indian influence than Vice versa...so I am guessing it went from India to Malaysia... You can refer to that thread under "Malaysian Canai" here in this link for more info http://www.facebook.com/ChefInYou --DK
Hi Palatable, yes I saw those versions too. But then I saw this also :) Dint know which was THE authentic one,so chose the one which sounded 'palatable' enough for us ;)
Hi Adelina, thank you so much for your comment :) Making roti's at home are extremely satisfying, do try when you get time :) -- DK
These are more flaky and richer than Naan. Naan are mostly soft and bready in texture :) -- DK