Malaysian Roti Canai by DK on Nov 12, 2009
The one thing that I consistently repeat and believe in is that the Language of Food is universal. Its inevitable to find similarities between different cuisines in some way or the other. If you thought that Italian and Indian cuisine have no similarities at all , then the technique of making Rumali roti and Pizza dough will amaze you. If you thought Bread pudding was an American tradition, then Indian Hyderabadi Ka Meetha will put things in perspective. I am not even going into the similarities of Mexican and Indian cuisine. Talking about the pizza and rumali roti, there is another close competitor there too.
The Malaysian, the Singaporean, Indian and the Austrian share the "stretching" the dough technique by way of their Roti Canai, Roti Prata, Kerala Parotta and Apple Strudel respectively. The concept is same in all of them, with very minor technical changes. If you learn one technique, you can pretty much conquer the rest. How about that for convenience? :) Whatever technique I learnt from making the Pizza dough, rumali roti, parotta and the strudel , they all came into play for making the famous Malaysian Roti Canai which is v similar to Singaporean Roti Prata ( Indian "Parotta" - Singaporean "Prata" - even names match!). Add a fried egg at the end to this Roti and you get Roti Telur
I am going to show 3 methods of making this Malaysian delicacy. The first method is what is usually followed by the professional vendors there. Complicated to the less acrobatic inclined. The second method is my way of making it easier for the home cooks - who either don't want to the twists and turns in the air ( who wants a dirty ceiling or floor?) or don't have the patience/time for the same. May seem more laborious than the air twists, but believe me, it saves really lot of time if you are starting out. The third method is very similar to making parottas. I think the traditional Malaysian flat bread are mostly square/rectangle shaped, but I also found versions which are round. Hence my third method is for making nice round/oval shapes.
All of them make amazingly flaky flatbread and is delicious. But this is RICH and HEAVY dish thanks to the use of all that Ghee ( clarified butter). Butter may be used, but I would advise getting some traditional ghee for this dish. Its worth it and the taste is out of this world. Make any spicy side dish to go with canai. Many recipes use eggs in the dough, but I have made an eggless version. If you want, you can add an egg to this recipe and reduce the amount of water/ghee while making the dough.
I am going to show 3 methods of making this Malaysian delicacy. The first method is what is usually followed by the professional vendors there. Complicated to the less acrobatic inclined. The second method is my way of making it easier for the home cooks - who either don't want to the twists and turns in the air ( who wants a dirty ceiling or floor?) or don't have the patience/time for the same. May seem more laborious than the air twists, but believe me, it saves really lot of time if you are starting out. The third method is very similar to making parottas. I think the traditional Malaysian flat bread are mostly square/rectangle shaped, but I also found versions which are round. Hence my third method is for making nice round/oval shapes.
All of them make amazingly flaky flatbread and is delicious. But this is RICH and HEAVY dish thanks to the use of all that Ghee ( clarified butter). Butter may be used, but I would advise getting some traditional ghee for this dish. Its worth it and the taste is out of this world. Make any spicy side dish to go with canai. Many recipes use eggs in the dough, but I have made an eggless version. If you want, you can add an egg to this recipe and reduce the amount of water/ghee while making the dough.
- Cook time:
- Prep time:
- Serves: 3 people
- Yields: Makes around 10 medium sized rotis
Ingredients
- 1-1/2 cups ( 10oz or about 300 gms) all purpose flour
- 1/2 cup ghee (clarified butter)
- 1/2 cup water, give or take few tbsp.
- salt to taste
Method
1.
Method - for making the dough
Sift the flour and salt into a medium bowl.
2.
Now add 1/4 cups of ghee into a hole made in the dough.
3.
Mix well and gradually add enough water to bind the dough.
4.
Next knead the dough on a greased counter top for 5-8 minutes.
5.
It takes time and little muscle, but this step is necessary to make a pliable dough.
6.
Place it back in the bowl and let it rest for at least 2 hours. This helps the dough to stretch well.
7.
Method 1 - The Professional ( and traditional ) Method - Takes skill
Take a small ball of the dough.
8.
With the hands, press it with the hands and lightly stretch it.
9.
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.
10.
On a very well greased counter top, place the dough and using a rolling pin,
11.
roll the dough as much as you can.
12.
Then slowly using your hands, pull at one end of the dough. You can rest one hand in the middle of the dough and using another hand pull at the ends. Be gentle to avoid the dough getting torn ( not that it really matters that much ). Slowly do this at all the ends, until you can see through the dough.
13.
Now fold one end of the dough, by bringing the top end to the middle
14.
Repeat with the bottom end.
15.
Now bring the right end
16.
and then the left.
17.
Now slowly using your hands, stretch the dough a bit on all the ends.
18.
In a greased skillet, cook the prata for 1-2 minutes
19.
until browned
20.
Turn and then repeat.
21.
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)
22.
Now start with the longer end. Start pleating the dough.
23.
Do this until you reach the end.
24.
Hold both ends of this dough rope. Slowly twist and turn it in the air, lightly. It will start stretching between your hands. Make it as long as you can.
25.
Now slowly circle the dough, starting from one end, until you reach the other end. BTW keep your hands greased throughout this process. The dough should not stick anywhere
26.
Once twisted completely, press it lightly with your hand to make a flatbread.
27.
Using a rolling pin, roll the dough as much as you can and to desirable thickness.
28.
Cook in a skillet greased with ghee for 1-2 minutes until browned.
29.
Turn and repeat.
Serve warm.
They go very well with any spicy gravy based dish.
They are very flaky and soft.
They go very well with any spicy gravy based dish.
They are very flaky and soft.
Filed Under these categories
- 287 Course
- 366 Cuisine
- 45 Flatbread
- 705 Kid Friendly
- 336 Main Course
- 1 Malaysian
- 1 Singaporean
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5 Member Reviews
By Ann on May 21, 2012
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..
By Paul on Nov 19, 2011
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.
jackie chan
116 Comments
By Bijurajappan on Jul 28, 2019
Very helpful
By Allan Suter on Aug 28, 2017
Can you recommend a mild curry dipping sauce for this? Many thanks
By Tom on May 19, 2016
Hi this is NOT one of the many original Malaysian recipes. Sorry saying this.
Egg, condensed milk (or milk, but less water), and a bit sugar is missing. that why your recipe isn't so smooth and the result out of the pan breaks and has no flavor.
Hope you don't mind.
By Roti canai | Pearltrees on Mar 13, 2016
[…] How to make Malaysian Roti Canai Recipe | Singaporean Roti Prata | Roti Recipes. The Malaysian, the Singaporean, Indian and the Austrian share the "stretching" the dough technique by way of their Roti Canai, Roti Prata, Kerala Parotta and Apple Strudel respectively. […]
By Glenn Jones on Feb 9, 2016
Would you have a good recipe for dhal?
Thanks and Regards
By angie on Apr 27, 2015
I'm drooling so hard right now, when I finish my diet that will be the first thing I'm going to make.
By Saintelle on Feb 18, 2015
I ate so much roti canai during a week long trip to Penang in 1991. I still dream of the curry they served with it....please oh please oh please find and post a dipping curry recipe from this area...thanks in advance.
By How do I make my roti dough stretch thinner? | Question and Answer on Jan 25, 2015
[…] http://chefinyou.com/2009/11/roti-canai-recipe/ […]
By How do I make my roti dough stretch thinner? - The Simple Life on Jan 13, 2015
[…] http://chefinyou.com/2009/11/roti-canai-recipe/ […]
By Rhiannon on Oct 23, 2014
Definitely only 1/4 cup of butter. I've made it both ways, 1/2 cup was too much made it impossible to need the dough without it fulling apart.
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
By Roti and how to…. | Muffin-mum on Oct 4, 2014
[...] wrap then place in a warm place and leave for 5ish hours. And this method for the curled ones. http://chefinyou.com/2009/11/roti-canai-recipe/ I just rolled the dough rather than pleating. You do need to get it thin and get over yourself. It [...]
By Nicole on Sep 1, 2014
Hello thanks for sharing the recipe. The methods and pictures helped a lot! Btw please clarify...recipe calls for 1/2 cup ghee but in method pic (2nd step) says 1/4 cup!
Do not use GOLDEN CURRY as that is used for Japanese Curry! If you are after authentic Malaysian curry....again quite overwhelming as there's the chinese, mamak, nyonya or indian version.
By Roti de Malasia | VolvemosEnUnRatito on Jul 8, 2014
[...] Recepta del Roti [...]
By Feria de las Culturas Amigas, Malasia | Irie Move on Jun 1, 2014
[...] lemak, Roti canai, Nasi [...]
By GeorgeS on May 20, 2014
If you want something "similar" and ready made (in Australia) look for Asian Supermarkets and in the freezer section they most time have "Roti Parantha". It looks like circular pieces of pastry which when fried come up tasting and feeling like Roti Chanai. It is an imported product so may also be available in Europe and USA.
By Mademoiselle Gourmande on Apr 28, 2014
I'm going crazy right now, I cannot get roti prata anywhere here and I'm addicted to it since I lived in Singapore... I will definitely try that!! Thanks for sharing
By Malaysia F1 This Weekend – The Menu Plan | I Made It At Home on Mar 24, 2014
[...] – I will try to make a before race day test batch to ensure it will work. I will use this online recipe I found which includes directions on several methods to shape the dough. A lot of information seems [...]
By Richard on Mar 13, 2014
Can I use butter instead of ghee?
By Fifty Two Plates » Malaysia Airlines Flight 370 on Mar 12, 2014
[...] the recipes here: http://www.food.com/recipe/gordon-ramsays-malaysian-chicken-curry-254495 and http://chefinyou.com/2009/11/roti-canai-recipe/ Mlaysian Chicken [...]
By Delicious recipes | Pearltrees on Jan 21, 2014
[...] recipes > Rosamarrero > Things of interest How to make Malaysian Roti Canai Recipe | Singaporean Roti Prata | Roti Recipes The one thing that I consistently repeat and believe in is that the Language of Food is universal. [...]
By Home made roti prata | A life so Siong on Nov 10, 2013
[...] a table top and flip stretch the dough. See this for advice on stretching. The flipping method is difficult but still [...]
By dodo on Sep 25, 2013
For the egg version, crack an egg onto the stretched dough at step 12. Break the yolk and swirl it around a little. Then fold the ends in, stretch, and cook in pan.
By roti canai, a flaky flatbread from Malaysia | Albatz Gallery & Blog on Sep 18, 2013
[...] of hard to describe pastry/flatbread! I don’t think I could do any better so here it is: http://chefinyou.com/2009/11/roti-canai-recipe/ 0.000000 0.000000 Share this: Pin ItLike this:Like Loading... Tags: bananas, flatbread, indian [...]
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By Umbreen on Aug 14, 2013
In my excitement and haste I looked at the initial ingredients and
Threw together 300g flour with 1/2 cup ghee and water. In the
Method it says to put in 1/4 cup of the ghee....I'm assuming
The other 1/4 is for greasing?? Can anyone help
Me on this one please? I've left it to rest and worries
In 2 hours time I will have a failed attempt!!
By Tini on Aug 3, 2013
oh, also they used a lot of chilies in that recipe-use only as much as you want.
By Tini on Aug 3, 2013
to bmadgwick-Dear Sir, I found a recipe that looks to be very close to what u may be looking for. http://rasamalaysia.com/roti-canai-roti-paratha-recipe/
In this link they link to the chicken curry recipe.If u are not close to any ethnic grocery then i think that the spice blend mentioned by philou should work. Just roast all the spices on a low heat with no oil, then cool and powder in a spice/coffee grinder.Also take it slow with the tamarind at the end. Adjust it to taste.And let it sit usually currys taste best after a couple hrs to let all the flavours come together. Although it will never match the memory of the taste you had (and it is very hard to replicate the exact taste of street food because of the makers expertise and pots pans they have etc.)I hope it comes very close :)
By setiadi on Jul 10, 2013
I think You can from supermarket Golden curry, :-P
it can mix with some potatoes, carrots, little bit mince chicken or beef, it's very nice to try :roll:
By D. Turner on Jun 27, 2013
:-P Thank you for clearly explaining the different methods. I like the spiral method best. Missing Malaysian food sooooo much here in the USA.
By Food & cooking | Pearltrees on Jun 18, 2013
[...] & cooking < colinberry1 How to make Malaysian Roti Canai Recipe | Singaporean Roti Prata | Roti Recipes The one thing that I consistently repeat and believe in is that the Language of Food is universal. [...]
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[...] chefinyou.com/2009/11/roti-canai-recipe/ [...]
By b. madgwick on Jan 20, 2013
Now age 79, I was a peace corps volunteer in Malaysia from '62-'64. I have longed for roti "dipping curry" since '64. Longed! If someone comes up with a recipe I would be profoundly grateful. [Thank you for the helpful term!]1
By b. madgwick on Jan 20, 2013
Now age 79, I was a peace corps volunteer in Malaysia from '62-'64. I have longed for this roti "dipping sauce" [thank you for the helpful term!] since '64. Longed! If someone comes up with a recipe I would be profoundly grateful.
1
By claudia on Jan 8, 2013
:-P I`ve desperately looked for this recipe everywhere on the net!! Priceless!! Thank you so much for sharing!! will try it asap!
By Philou on Nov 19, 2012
Malasyian curry blend!
2 tablespoons coriander seeds
1 tablespoon cumin seed
3/4 tablespoon fennel seed
1/2 tablespoon chili powder, to taste
1/2 teaspoon turmeric powder
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon pepper
By prachi on Oct 9, 2012
Usually, they here in Malaysia serve it with the dal curry, which is simple and easy...they boil the australian dal with veggies of choice,turmeric and salt.once done, they temper it wid mustard seeds,curry leaves, curry powder and little tamarind.some people also like to add in some santan(coconut milk).try it.
By Малазийские традиционные лепёшки Роти Канай (Roti Canai) | Гармония человека и общества on Sep 4, 2012
[...] Фотографии инструкции приготовления можно посмотреть тут [...]
By rara on Jul 27, 2012
i like Roti canai/prata........suitable 4 breakfast...it's yummy :-D
By beth ramirez on Jun 5, 2012
i love roti canai so much:)
By Robin on May 7, 2012
Just watched Ming on Create tv when he was in Singapore; the trick to getting these rotis into layers is to make sure when you're folding them to trap air pockets inside-it's those that make the layers-no air- no layers.If you watch the roti makers again you will see that they do this.
By elaine on May 3, 2012
cry: I made it 4 times,butcan't. get the dough in layers
By Leah on Apr 11, 2012
Hello,
I was just wondering if i can replace ghee with normal butter? Does it still work?
By bharathi on Feb 28, 2012
Wow:):)it looks awesome:):)will try at my home..
By Kalps on Feb 27, 2012
Wow definitely awesome. Am gonna try it. Can you put the recipe for the chicken curry with potato that goes with this?
By Chrissie on Feb 25, 2012
Thanks - I will hunt around also and post back if I find a good one, after I've cooked and tasted of course! :-P
By Chrissie on Feb 24, 2012
When I was in Malaysia I had this for breakfast everyday with a lovely vegetarian spicy gravy wherever I went. Have you got a recipe for the gravy please? Thanks, Chrissie
Unfortunately, I am hunting for a killer recipe myself. Will def. post it when I do find it :) --DK
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By puja on Jan 11, 2012
Can Someone tell me where I can get a good recipe for the dipping curry that goes with the roti??
I have found Malaysian chicken curry recipies online. Is that the same one ? Also any particular curry mix you can recommend and some website that sells the malaysian curry mix?? THANKS IN ADVANCE
By sondra on Jan 1, 2012
Just watched a Malasian chef make this. He used a not of sweetened condensed milk in the dough. Also, just before plating, he "beat" the canai, by clapping his hands together around the freshly cooked canai. This effectively broke it into manageable, flaky pieces. Excited to try this!
By Alex [Dinemates] on Dec 13, 2011
You both husband and wife are so awesome. Can almost cook anything.
By Zohanthecspro on Dec 12, 2011
In order to make the ultimate Roti Canai, we Malaysians and Singaporeans refer to a type of flour known as 'Blue Key' flour. Its the best type of flour when it comes to stretching the dough. However, we use normal cooking oil and margarine when it comes to making the roti, because of costs and we make in bulk almost all the time. Cooking oild help to lubricate all the working surfaces and prevents the dough from sticking to the countertops. Leave the dough to rest overnight, at temperatures between 25-30 degrees, because heat and time will give you more yield per dough made. The gluten in the dough also needs to develop, so give it generous time to rest. Then, the flipping process begins, where you do not have to flip it as violently as we do. Just make sure you get your right hand position right, and left hand to support the dough and do everything slowly. Even if you tear the dough and it looks like worn-out underwear, just make sure the holes in the dough are not too profound, then proceed with the frying. Remember, cooking, vegetable, peanut or any type of oil is essential and you will notice the amount of money you save by only using oil for the dough development and alteration processes.
By vittoriobravo on Nov 16, 2011
Seems like what I read here are different names, theory, interpretation and versions depending what country you from on how roti is made. I'm going to Penang in Malaysia where I spent most of my time in the past and I will analyze there ingredients they use and observe them in detail from the start to finnish making roti.
By Adam on Nov 16, 2011
hey, Can i replace the ghee for normal butter?
By sally collins on Oct 12, 2011
i tried to make roti canai ,well followed the recipe everything i hope, but when i cooked it
it was hard, nothing like the one we had in malaysian roti place.pls help tnx.
By gerry s malibiran on Aug 19, 2011
i've been to singapore 3 times already and i'de love to eat this roti prata and amazed how they made and cook it even in the sidewalks. now iknow the recipe i will surely try to do this tommorrow. about the sauce i think i can do it too. thanks
By Graeme Hill on Aug 7, 2011
I lived in Malaysia (Penang) for nearly 3 from 1974-1977, we used to order Roti Canai from most Restaurants or street vendors and it was always served with a Beef and Potato Curry, even the little Malaysian Restaurant in Melbourne serves this with a curry. Your recipe and methods are very helpful to us amature chefs.
By zman on Jun 8, 2011
I want to add that this bread is made in Moroccan cuisine, it's called MESSAMEN. It’s made the same way except the use of canola oil instead of clarified butter.
By Wendy on Jun 2, 2011
Thank you for this recipe... I'm in the waiting period before rolling it out and it smells delicious already (mmm, freshly-made ghee...) I think trying to make it really thin will be the hardest part. Fingers crossed! :mrgreen:
By My Favourite Food « siabanming on May 11, 2011
[...] How to make Roti Canai? [...]
By Solynn on May 10, 2011
how many servings does this make for 1 1/2 cups of flour?
By Lorong Mormon. « Singapore and Me on Apr 6, 2011
[...] do here, so it’d be authentic right? ha. As for roti canai, you could try the steps listed at http://chefinyou.com/2009/11/roti-canai-recipe/. I’m not sure if it will turn out the same, but it looks right. . . [...]
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By Pritya on Mar 9, 2011
Hi Dhivya, Amazing stuff you are doing on this blog. A lovely recipe & well presented. Delighted to discover this in our roti contest. Cheers!
By Malaysian Roti « The Four Winds Garden on Feb 20, 2011
[...] http://chefinyou.com/2009/11/roti-canai-recipe/ [...]
By Homer on Feb 6, 2011
How many servings does 300g of flour make?
By vittoriobravo on Jan 9, 2011
Hey its seems every ingredients are very similar to every method i seen, there is a secret, there not telling the public,that is type of flour that is used. Of course they will say plain flour, try it. it falls apart easy when trying to stretch it.So its a type of flour used, they know it, but afraid to say it.Becau :( se you might make money out of it.
By jennifer on Nov 3, 2010
very good..thank you very much..u r so kind...may God bless u. i will try. i had done but failed yesterday, because i did not use ghee oil, but planta Malaysia, which is less effective and poor roti canai quality...
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By Sophie on Sep 29, 2010
:roll: I just heard about Roti Canai today from my Pakistani Maaysian sister, I will try to make it, Inshaa-Allah. Do I have to use only bleach white flour?
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
By Richard on Aug 30, 2010
You say to add 1/4 cup of ghee, what do you do with the other 1/4 cup?
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 :)
By Sana on Aug 18, 2010
We eat it every weekend , not with as much ghee though.
One thing I don't understand , whether it's "paratha" or "parotta"?
Whts the diff?
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 :)
By Runa Rahman on Aug 17, 2010
we make this paratha all d time, so similar to lacha paratha or coin paratha! u were so true about food being global...however we add some milk n a little sugar...may be u can try it too...however love ur website. thanks for sharing such great stuff...tk care
By Leah on Jul 27, 2010
I could sit and watch a roti canai stall-worker for hours, so I knew that way wasn't going to be easy! Thanks so much for this simpler method. Will have to try it out and soon!
By Brook on Jul 21, 2010
Have had most success using some presweetened condensed milk and high glutein (bread) flour. Still looking for the better recipe.
By Mimi on Jul 13, 2010
Hi, I have stayed in Malaysia for almost 15 yrs..i left 1998...i miss the food, the trip to waterfalls, Genting Highlands, shopping at petaling street....rojak, nasi lemak...hmmmmm.....my friends there....i just miss everything....Im already here in Houston and i was browsing for malaysian recipe..Thank you so much for sharing this recipe step by step...yummy...i think for my nxt holiday, i will make a stop over there for a week...Regards, Mimi
By Brooke on Jul 5, 2010
Hi, I have the same problem, the dough doesn't stretch. Is it in the flour???? I used all ingredients as written.
Pls refer to the explanation I provided for the previous comment. May be its applicable to yours too..
By yahya on Jul 2, 2010
Hi, I tried to make this roti following the recipe but everytime i've tried it the dough doesn't stretch like it should. it breaks and tears up and I don't get a chance to stretch it thin. can you help?
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 :)
By RobbD on Jun 11, 2010
Thank you you this wonderful recipe. For a good example (and a lesson) of how to flip your Rotis see here http://www.youtube.com/watch?v=2P7eLAt-iOM&feature=related
By michelle on May 5, 2010
:wink: first time i taste it was in the street of thailand w/ fresh ripe banana and condensed milk(also fresh strawberry,ripe mangoes or dragon fruit), sweet but healthy.., i remember its the only food i could eat on the 1st sem of my pregnancy...
By Lulu on May 1, 2010
I love roti prata with sugar!
By Dominick on Apr 28, 2010
As a single guy who can't cook, i have to say you make it easy for a guy like me. Plus its nice to have a multitude of different food to eat. -Dom
Thank you so much Dom. Glad to be of help always :) --DK
By Erwin Dillard on Apr 21, 2010
We returned from Singapore where we had this delicious dish with a dipping sauce. Your recipe for the prata looks right on, but we are curious about the sauce. We were told it was made with sardines and appeared to have a tomato base with spices, maybe garlic and curry, and some pepper or other indredient to give it a bite. It was a thin sauce similar to salsa but thinner. Is there a recipe for this item?
By Cynthia on Apr 3, 2010
I am definitely going to try this very soon!
By Charliee on Mar 24, 2010
This is a great recipe!! are you supposed to grease the counter top and cook the Roti Canai with the ghee butter? :wink:
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
By Adelina on Feb 23, 2010
I've finally made this a few days ago and really enjoy the result! Thanks so much for posting this!!!
By anything indian on Feb 22, 2010
ghee is delicious but beware of the waistline;) i go by this adage...eat first, worry latter.
By Farn Fee Leng on Jan 10, 2010
Great stuff, your recipe & video seem comprehensive but must try my hands at it, wish me luck. Will get back to U when successful, mighttake a while tho'. Tx
By Apu on Dec 2, 2009
Good stuff DK. Drop by for the roundup!!
Apu @ Annarasa
By deepti on Nov 20, 2009
No need to read the process of making these Parattas with ur wonderful Snaps...Gr8 work !!! I hope it is the same as Kerala Paratta...Any idea whether it has gone from Kerala or came 2 Kerala from Malaysia ?
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
By PALATABLE on Nov 19, 2009
Hello DK, love your step by step illustration but in Spore and Malaysia an egg and condensed milk are added in the dough. Yours look crispy and perfect.
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 ;)
By Aisha on Nov 18, 2009
MY FAVORITEST FOOD ON THIS EARTH!
By Adelina on Nov 17, 2009
I absolutely, positively, candidly, truthfully and utterly LOVE "roti".....I'm not sure what type of "roti" I had at a local Indian/ Thai restaurant but it was definitely love at first bite....
And now, having the opportunity of reading your post....shall I say I am extremely glad?!!! Not sure if I really want to try making "roti" at home, but your step-by-step photo instructions really excite my curiosity!
Thanks so much for sharing and for posting!
And yes if I have find the courage to make "roti" at home, I'll be sure to let you know!
Hi Adelina, thank you so much for your comment :) Making roti's at home are extremely satisfying, do try when you get time :) -- DK
By Memoria on Nov 17, 2009
Wow. This is the prettiest batch of flatbread I've ever seen. How do these taste compared to Naan?
These are more flaky and richer than Naan. Naan are mostly soft and bready in texture :) -- DK
By Janet on Nov 17, 2009
What a lovely looking flatbread!! How interesting. I like making naan, so I find these to be intriguing. Great post!
By nina on Nov 17, 2009
:-P Thank you SO much for the tutorial. Those are some beautiful flat breads and I cannot wait to try my hand at making them!!!!
By Namratha on Nov 16, 2009
I have been looking high and low for a good Roti Canai recipe, glad you shared yours. DH and I love the canai our local thai place serves. Nicely illustrated too.
By Sreerekha Deb on Nov 16, 2009
Fundoo stuff .. will certainly try ! The Paranthas look simply mouth watering ! :-P
By Siri on Nov 13, 2009
8) 8) hatsoff to ur patience buddy.. lovely pics i must say.. :) these days I am feeling so lazy to blog.. will move my bum and make sumthing for AWED :lol:
Siri :)
By shyam on Nov 13, 2009
I used to LOVE this version of our paratha when I lived in Singapore... until I found out just how MANY calories each prata contained! :-o I still loved them after - just didnt eat 'em as often. Your photos are so droolworthy.
By Supriya on Nov 13, 2009
Loved the description of the prata. I had this at a Malasian restaurant in Bay Area, but never thought I could make it at home. Now I know where to look for the recipe :))
By nags on Nov 12, 2009
yes, this is like kerala porotta :) we have it now and then in SG too!
By Pavithra Kodical on Nov 12, 2009
Very well presented.. I appreciate all the hard work behind this.. The step by step picture makes it easy to understand..Thanks for this wonderful recipe :(
By pixen on Nov 12, 2009
First time I heard about Rumali Roti was from a cooking show VahRehVah ! Still I can't execute the flipping technique though :-( It's definitely one of my favourite Roti anytime of the day. Thank you for sharing :-)
By Johanna on Nov 12, 2009
yum - I love roti but have never seen such a helpful step but step recipe like this - would love to try this when I am feeling brave
By Anu on Nov 12, 2009
Looks Awesome! I love these and we always order this at our fav malaysian restaurant - never tried making it at home - will do this soon! Thanks for the recipe!
By Kavey on Nov 12, 2009
These look FANTASTIC - great photos and such clear instructions! Can't wait to have a go...
I seem to recall that roti canai was introduced to Malaysia by the Indians, hence the similarity in names, although the technique has changed from what is made in India!
Don't know if that's the case, but it's what I was told.
Yours looks so tasty!
By Chakh...le...Re!!! on Nov 12, 2009
your paratha has come out crispy and flaky. I just fel like grabbing.
The round one is also called as lachha paratha. I also make it many times.
By CurryLeaf on Nov 12, 2009
Wow,Never knew the method of making it.Always thght its same as simple roti and did not even bother to check the way to make first.What you have said is true.Its a small world after all.Looks great DK.Thanks for the 2nd and 3rd methods,.Will try this.
By bergamot on Nov 12, 2009
lovely...like the detailed steps. I am gonna try this.
By pari on Nov 12, 2009
This looks so much like the lachchha paratha.
By Priya on Nov 12, 2009
Roti canai looks prefect and yummy!
By usha on Nov 12, 2009
I love roti canai... Thats what I order whenever I go to Penang, malaysian returant. yours came out perfect.
By Pavani on Nov 12, 2009
Lovely pictorial DK. You made making roti canai look very simple.
By Divya on Jan 13, 2021