Roti Canai

Recipe and photo by Lydia Fujikawa @ My Kitchen
Roti_Canai_2 Ingredients (makes 8 to10 pcs):

375 g bread flour
100 ml water
75 ml fresh milk
20 ml cooking oil
30 g sugar
1 tsp salt
For coating:
20 g butter or ghee
30 ml Cooking oil in small bowl

  1. In a mixing bowl, mix together all ingredients then knead till its surface is smooth. Divide and shape into 8 to 10 equal size balls.
  2. Coat each ball with butter or ghee, place in a bowl then cover with plastic wrap. Let it rest on the kitchen bench (or in the fridge if your area is warm) for a night.
  3. To make roti, oiled the table top (I covered my dining table with plastic wrap first) slightly and flatten all dough balls then set aside for 5-10 minutes. 
  4. Oil the dough a little, flatten it further with palm then pull gentle to make thin film (as thin as possible). Sprinkle some oil on it, fold into square or desired shape.
  5. Preheat a pan, pan-fry roti 3-4 minutes each side. Transfer roti onto chopping board, whack it side way with both hands to fluffy up. Transfer to serving plate, serve warm with your favourite curry.