Thursday, June 21, 2007
Chan-mali-chan Roti Canai
(right) Roti canai, lightly panfried for reheating the next morning.
Wokandspoon, who read about my craving for roti canai in Lee Ping's blog, told me about her 'third time successful' roti canai-making adventure and I was inspired to try her recipe:
Since I didn't have margarine at hand, I used butter. These were what I found in my kitchen closest to Wokandspoon's recipe:
3 cups of flour
1 1/4 tsp sea salt
1 tsp ground raw sugar
2 tbs sweetened condensed milk (can be replaced with 1 3/4 tbs milk + 1 tsp sugar)
1 cup of water, or a bit less
2 1/2 tbs butter (or margarine)
1 1/2 tbs sunflower seed oil
extra oil for 'lubrication' and frying
Mix flour with salt and sugar in a big bowl. Add milk and stir with fork. Slowly add the water till you have 'slightly sticky' dough. Add butter and oil. Use hand to knead it into a quite smooth dough. Oil hand and divide dough into 7 or 8 balls. Oil them lightly and keep covered in the bowl. Let it rest for an hour.
Go read a book or something. Then you're ready for 'action':
Oil your hands and pat down a ball of dough on a clean oiled marble work top.
Press it as flat as possible. Then, using both hands, hold flattened dough with four fingers on top and thumb below, move your right hand up followed by left hand -- in a wavy 'S' motion.
The dough stretches. Move your hands to another part of the dough edge. Repeat S motion. Put the dough on the marble top and continue pulling and stretching it -- take care the edges are stretched thin too -- making it as big as possible. Fold the top halfway in, fold the bottom halfway up. Do the same for the sides.
Heat thick-bottomed pan to 'medium hot' and put in 3/4 tbs of oil. When oil is heated, carefully put in the folded dough. Try not to pinch any part of the folded dough into a lump. After a minute or two when the bottom is 'spotted' medium brown, hold your pan handle and flip the roti over. After 30 seconds, swing the dough around on the pan to ensure the 'new' side soaks up a bit of the oil in the pan. Remove from pan when the other side is brown too.
Serve hot with a dhal, lentil, vegetable or tangy fish curry.
For roti pisang (below), add thin slices of ripe banana 3x3 on the stretched dough before folding.
To accompany the roti, I made a vegetable curry with lentils, zucchini, mushrooms, turnip, fennel and onion.
Thank goodness, no dough flew off and got stuck on walls and ceiling. Phew!