Roti Canai. 'Roti canai' or 'roti prata' is a flatbread of Indian origin and is extremely loved in countries like Malaysia and Singapore. Usually eaten with dhal curry, fish or chicken curry, it is sometimes served sweet with condensed milk, bananas or even chocolate cream. Roti canai is a popular breakfast and snack dish in Malaysia, and one of the most famous examples of Malaysian Indian cuisine.
Pada artikel kali ini, kita akan membuat Roti Canai dengan 5 langkah. Mari disimak cara mengolahnya.
Fold the edges together to make roti into a square.
Originated from southern India, roti canai is sometimes called roti paratha or roti prata.
These roti are modified and made famous by Mamak (Muslim-Indian) hawkers and street stalls all over the Malaysia.
Kamu bisa membuat Roti Canai menggunakan 6 bahan ini dan hanya dengan 5 cara simpel untuk membuatnya. Langsung saja disimak
Bahan-bahan untuk mengolah Roti Canai
- Ambil 500 gr tepung cakra pro tinggi.
- Ambil 100 ml air.
- Tambahkan 100 ml susu uht.
- Ambil 125 gr mentega.
- Siapkan sejumput garam.
- Siapkan 4 buah kuning telur.
The flat breads are made of ghee (clarified called) and flour. Roti Canai (Authentic Malaysian Recipe) Recipe by MalaysianChef. This is the authentic recipe used by the Mamak (Indians) in Malaysia. The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls.
Cara mengolah Roti Canai
- Adon semua bahan sampai kalis.
- Bulat2kan adonan, lumuri minyak.
- Diamkan krg lebih 2 jam, tutup adonan dengan kain atau plastik.
- Pipihkan adonan, olesi mentega, gulung seperti surban (kalau mau byk serat boleh diiris2).
- Panggang dgn api kecil.
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. Roti canai dough is made with flour, milk, salt, sugar, and ghee (or oil). The ingredients are mixed until it forms into a ball then it is allowed to rest. The dough is kneaded and allowed to rest once more. Canai is flattened or more accurately is the method of throwing the bread dough in the air in a spinning motion, with the objective of getting thinner and bigger flat dough.
