Roti Canai / Roti Boom / Roti Square

As I mentioned in my previous post, I made Roti Canai with no specific measurement but through 'feel & skill'. However, I have attempted to measure the ingredients when I made it this morning, so that I could share the recipe herewith.

In order to produce soft lasting Roti Canai, it is important to acquire the skill in handling & kneading the dough. The tip is kneading until the dough is soft & elastic but do not over kneading. You will also find that my recipe below produces less oily Roti Canai compared to those sold in stalls & restaurants and yet very soft layers.

By: Roz@HomeKreation
INGREDIENTS (18 pieces):
1 kg wheat Flour
600ml Water
1 small Egg
3 tsp Sugar
1½ tsp Salt
3 spoon (dinner spoon) Margarine
½ bowl Oil (need not use all)

METHOD:
1. Mix all ingredients except margarine & oil until a soft dough is formed. Add in margarine & knead.

2. Divide into 18-20 pieces. Rest for minimum 10 minutes.

3. Flatten each ball & pull until tissue thin. Use sufficient amount of oil while shaping the dough. Shape to desired type (Roti Canai/ Boom/ square). [Alamak forgot to snap the dough coil].

4. Fry on hot griddle without oil initially. Add 1 tsp margarine a bit later and cook until golden. Don't forget to flip the roti all the time to ensure it cooked evenly.

When cooked, mash roti lightly with both hand.

5. Serve with your favourite curry or rendang.