Simple side bread: Roti Canai

My brother in law (the ex-chef) makes this bread when they have curries and it is truly MAGNIFICENT. Almost like a layered flat croissant or something it is oily and flakey and delicious. I had a crack at these last night (but did them very quickly so am sure that this is NOTHING like how they should be but still very good). My kids LOVE these fresh flat breads when we are having a curry – I slather in garlic butter afterwards and they are devoured by us all.

As I said, not traditional but delicious none the less and could it be more simple with these ingredients?!

Roti Canai

2 cups plains flour
1 cup chilled water
1/2 teaspoon salt

1. Put the two cups of plain flour into a bowl with the salt mixed through then make a well in the centre

2. Pour in the chilled water into the well and mix in until well combined

3. When a dough ball has formed move onto a floured surface and knead for 5 mins

4. Divide the dough into 8 portions then roll into balls with a little oil on them at the end in your hand (I used rice bran but you could use vegetable) and place into a oiled bowl so Theydon’t stick together and set aside. I think you should probably leave these for quite some time but I probably left for about 30 mins as I was getting dinner ready and forgot to do that…

5. When you are ready to start frying I pulled out one of the balls and threw it down onto my cleaned kitchen stone bench top (you want something that the oiled dough won’t stick to) What I was trying to do was get it all long and stretched out so I threw it down, stretched it out then threw it out again until I had a long, gooey thread then I pulled it straight up (one end stick to the bench and the top about 30cms straight up all stretched out) and let it drop into a coil (if that makes any sense) the coil gives you the layers you need. As I said, I was a bit shite at this so just have a crack…you want it long and thin so you can coil it up like a playodough snail then roll it out. I did this a few times but in the end only once before using a rolling pin and rolling into oblong discs and fried. You can skip the coil completely and just roll out and fry that works too!

6. Preheat a frypan on hot with a little more oil and place the rolled bread in and cook until golden and puffed on each side. I have a layer of foil and baking paper in the oven ready to go as I layer them in and keep them warm while the others cook. I also have some hot melted garlic butter that I brush onto each one

7. Serve with curry and devour my teenager in particular could eat these breads until her head fell off, you can blame her hot carby goodness!

As you can see from my photos these look NOTHING like how they should. They should be crispy and chewy at the same time with lots of layers and these do NOT have that. Gives me an excuse you have another crack. The joys of being a home cook who makes stuff up as I go means that things are not perfect, but still edible. There are lots of videos that you can check online that show the dough process much better than this…google them! There was also a method I watched afterwards where you like clap your hands on the side of the bread to get it all soft…google that too!

Roti Canai

A simple side bread for curries that anyone can make and enjoy.
4 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Servings 8

Ingredients
  

  • 2 cups plain flour
  • 1/2 tsp salt
  • 1 cup chilled water

Instructions
 

  • Put the two cups of plain flour into a bowl with the salt mixed through then make a well in the centre
  • Pour in the chilled water into the well and mix in until well combined
  • When a dough ball has formed move onto a floured surface and knead for 5 mins
  • Divide the dough into 8 portions then roll into balls with a little oil on them at the end in your hand (I used rice bran but you could use vegetable) and place into a oiled bowl so Theydon't stick together and set aside. I think you should probably leave these for quite some time but I probably left for about 30 mins as I was getting dinner ready and forgot to do that.
  • When you are ready to start frying I pulled out one of the balls and threw it down onto my cleaned kitchen stone bench top (you want something that the oiled dough won't stick to) What I was trying to do was get it all long and stretched out so I threw it down, stretched it out then threw it out again until I had a long, gooey thread then I pulled it straight up (one end stick to the bench and the top about 30cms straight up all stretched out) and let it drop into a coil (if that makes any sense) the coil gives you the layers you need. As I said, I was a bit shite at this so just have a crack...you want it long and thin so you can coil it up like a playodough snail then roll it out. I did this a few times but in the end only once before using a rolling pin and rolling into oblong discs and fried. You can skip the coil completely and just roll out and fry that works too!
  • Preheat a frypan on hot with a little more oil and place the rolled bread in and cook until golden and puffed on each side. I have a layer of foil and baking paper in the oven ready to go as I layer them in and keep them warm while the others cook. I also have some hot melted garlic butter that I brush onto each one
  • Serve with curry and devour my teenager in particular could eat these breads until her head fell off, you can blame her hot carby goodness!

Do you love a homemade bread with curries?
Naan? Roti? What’s your choice?

Comments

  1. I used a Taste.com recipe for roti a few weeks ago and while I know they’re not quit legit roti, they satisfy the carby craving so well!!

  2. 4 stars
    Delicious! I made these with my daughter (10 y/o) and I honestly think she snarfed half. Yum

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