May 20, 2013

Best recipe for roti canai

best roti canai recipe

Malaysians in Malaysia would never dream of trying to make roti canai at home. Firstly, why bother when a mamak is around every corner.  Secondly, much mess is created. Thirdly, dexterity and skill is required, skill which seems elusive and proprietary to the 'mamaks' - in Malaysia, the rotis are made almost exclusively by Indian Muslims.

But hey, go to a restaurant in Sydney and you see Chinese flipping the dough, so it must not be so elusive after all!

When it comes to attempting roti canai, a recipe is not enough.  That's why this roti canai making page is perfect with its recipe and tutorial on how to stretch the dough. Use the enriched dough recipe if making the sweet variety, and the second plainer dough if intending for savoury uses, like to eat with curry.

As for the 10.8% protein flour he mentions, the closest I found was Woolies' Homebrand plain flour, which is made up of 10.9% protein. I checked out Coles, White Wings, and other brand flours and it seems the more expensive, the lower the protein content. Go figure.

The pix above is my first attempt. Looks right, doesn't it? I was jumping up and down with glee! Unfortunately, although it was already membrane thin, it wasn't thin enough by far. I think I need a hundred more flips and folds before I get it right. I can virtually hear my family groaning as that is a hundred rotis they have to eat before they get to eat anything decent.

1 comment:

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