Introduction: Roti Prata or Roti Canai Recipe (Video)
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I recently went to restaurant where the Roti was flaky, chewy, and so flavorful. I had to try making my own at home. After several attempts and recipe tests, I found a way that's easy and delicious! Enjoy the video recipe!
Ingredients:
3 cups plain flour
1 tsp of salt
2 tsps of sugar
2 tbsp of melted ghee (or substitute with vegetable oil)
1/2 cup milk
1/2 cup water
vegetable oil for greasing
Combine all of the dry ingredients in your mixer's bowl. Then add the the melted ghee, milk and ¼ cup of water gradually to the flour, and then you want to work the mixture with your hands. Now put the dough into a mixer and using the dough hook attachment, start kneading it on low speed and then slowly add the rest of the water, a tbsp at a time. Knead the dough for about 5 -7 minutes until the dough will become smooth and elastic. The texture will feel somewhat like play dough: kind of stretchy but not sticky. Then take the dough and cut it into small golf ball sized pieces.
Now, rub your hands with a little bit of vegetable oil and form each piece of dough into a ball, about the size of a golf ball. Make sure each ball is slightly oiled all around so they don't stick together. Put the oiled balls into a bowl and cover it with a lid or plastic wrap and now, let it sit for about 3 hours to overnight so the dough can rest and develop more flavor. I like it best when it's left overnight though.
When the dough is ready, oil your hands and your work surface. Now take a dough ball and start flattening it out with your fingers. There's this really cool swinging trick that the "prata men" in Malaysia do. They basically take the dough and then they swing it kind of like a matador's cloth. But if you're not comfortable with that, you can stretch it out with your hands or use a rolling pin to roll it out instead. You want it really thin, almost translucent. It might have some holes in it, but don't worry about it. Now we're almost ready to fry. You can either roll it up into a dense circular plate or you can fold it like an envelope to give it a lighter and flakier texture.
Take a heavy bottomed skillet and then oil it liberally and heat it up on high. Now pan fry each side for about 1- 2 minutes until it puffs and it develops this beautiful golden crust.
When you tear it apart it's going to have all these fluffy layers. I love to have curry dipping sauce with my Prata. I'm taking a shortcut by using store-bought curry paste that I just mixed in with some coconut milk. These are a few brands that I recommend: Prima Taste - Singapore Curry, Bamboe Indonesian Curry, or this Indofood curry mix. You can find them at your local asian market, or online in the links below. Now, just tear, dip, and enjoy!
Links to the Curry Packages:
Prima Singapore Curry: http://amzn.to/1fTZ5GL
Bamboe Indonedian Curry: http://bit.ly/1hqdb29
Indofood Kare: http://amzn.to/1jMNT3r
Ingredients:
3 cups plain flour
1 tsp of salt
2 tsps of sugar
2 tbsp of melted ghee (or substitute with vegetable oil)
1/2 cup milk
1/2 cup water
vegetable oil for greasing
Combine all of the dry ingredients in your mixer's bowl. Then add the the melted ghee, milk and ¼ cup of water gradually to the flour, and then you want to work the mixture with your hands. Now put the dough into a mixer and using the dough hook attachment, start kneading it on low speed and then slowly add the rest of the water, a tbsp at a time. Knead the dough for about 5 -7 minutes until the dough will become smooth and elastic. The texture will feel somewhat like play dough: kind of stretchy but not sticky. Then take the dough and cut it into small golf ball sized pieces.
Now, rub your hands with a little bit of vegetable oil and form each piece of dough into a ball, about the size of a golf ball. Make sure each ball is slightly oiled all around so they don't stick together. Put the oiled balls into a bowl and cover it with a lid or plastic wrap and now, let it sit for about 3 hours to overnight so the dough can rest and develop more flavor. I like it best when it's left overnight though.
When the dough is ready, oil your hands and your work surface. Now take a dough ball and start flattening it out with your fingers. There's this really cool swinging trick that the "prata men" in Malaysia do. They basically take the dough and then they swing it kind of like a matador's cloth. But if you're not comfortable with that, you can stretch it out with your hands or use a rolling pin to roll it out instead. You want it really thin, almost translucent. It might have some holes in it, but don't worry about it. Now we're almost ready to fry. You can either roll it up into a dense circular plate or you can fold it like an envelope to give it a lighter and flakier texture.
Take a heavy bottomed skillet and then oil it liberally and heat it up on high. Now pan fry each side for about 1- 2 minutes until it puffs and it develops this beautiful golden crust.
When you tear it apart it's going to have all these fluffy layers. I love to have curry dipping sauce with my Prata. I'm taking a shortcut by using store-bought curry paste that I just mixed in with some coconut milk. These are a few brands that I recommend: Prima Taste - Singapore Curry, Bamboe Indonesian Curry, or this Indofood curry mix. You can find them at your local asian market, or online in the links below. Now, just tear, dip, and enjoy!
Links to the Curry Packages:
Prima Singapore Curry: http://amzn.to/1fTZ5GL
Bamboe Indonedian Curry: http://bit.ly/1hqdb29
Indofood Kare: http://amzn.to/1jMNT3r