The History & Recipe of Roti Canai

Roti canai is a popular and versatile flatbread that originated in the Indian subcontinent, particularly in the region that is now India and Pakistan. The dish was brought to Malaysia by Indian immigrants and has since become a staple in Malaysian cuisine. The name "roti canai" is believed to be derived from the Tamil words "rottu," meaning bread, and "canai," referring to the flat rolling and tossing process used to prepare the bread.

The history of roti canai in Malaysia can be traced back to the 1920s when Indian-Muslim migrants began setting up small food stalls, initially in the region of Penang. These vendors started serving their version of Indian flatbreads, which eventually evolved into the unique Malaysian adaptation known as roti canai. Over time, the dish gained immense popularity and spread throughout the country.


Roti canai is made from a simple dough of flour, water, ghee, and sometimes condensed milk, which is kneaded, flattened, and skillfully tossed and stretched to achieve its thin and flaky texture. The dough is then cooked on a flat griddle, and it can be served with various accompaniments such as dhal (lentil curry), chicken curry, fish curry, or a sweetened condensed milk known as "susu lemak."


The preparation of roti canai involves a captivating display of skill by the cooks, who expertly flip and stretch the dough to achieve its characteristic thinness. This process is not only a culinary technique but also a form of street performance that adds to the overall dining experience.

Roti canai has become an integral part of Malaysian culture and is enjoyed throughout the day, from breakfast to supper. It is widely available in both street food stalls and more upscale restaurants, reflecting its popularity among people from various walks of life. The dish's cultural significance and delicious taste have contributed to its enduring presence in Malaysian cuisine.

Homemade Roti Canai Recipe;

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon condensed milk
• 1 cup water (approximately)
• 2 tablespoons ghee or unsalted butter (melted)
• Additional ghee or oil for cooking

Instructions:

• Prepare the Dough:
  • In a large mixing bowl, combine the all-purpose flour and salt.
  • Make a well in the center of the flour mixture and add the condensed milk, melted ghee or butter, and water gradually.
  • Mix the ingredients together to form a soft, slightly sticky dough.
  • Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
  • Form the dough into a ball, coat it lightly with oil, cover it with a damp cloth, and let it rest for at least 4 hours or overnight.

• Divide and Shape the Dough:
  • After the resting period, divide the dough into golf ball-sized portions.
  • Coat each portion with a bit of oil and arrange them on a tray. Make sure there is some space between each ball to prevent sticking.

• Stretching and Cooking:
  • Take a dough ball, dip it into some oil, and place it on a well-oiled surface.
  • Using your fingers and palms, flatten the dough ball as thinly as possible without tearing it. This process may take some practice.
  • Once the dough is thin, fold it into a rectangular shape.
  • Heat a flat griddle or skillet over medium-high heat and grease it with ghee or oil.
  • Carefully transfer the flattened dough onto the hot griddle and cook for 1-2 minutes on each side until golden brown and flaky.

• Serve:
  • Repeat the stretching and cooking process with the remaining dough balls.
  • Serve the roti canai warm with your choice of curry, dhal, or condensed milk.

Enjoy your homemade roti canai! Remember that achieving the perfect thinness takes practice, so don't be discouraged if your first attempts are not perfect.

Roti Canai recipe videos I chose for you ;

Homemade Roti Canai;

Roti Canai: Secret to SOFT & FLAKY flatbread;

Best Version of Crispy, Flaky Roti Canai EVER;

References;

1.  "Roti Prata". Singapore Tourism Board.
2. Yi Jun Loh (22 May 2019). "The Indian Roti That Became Malaysia's National Bread". Taste. New York: Penguin Random House LLC.
3. Yip, Lynnett (29 February 2020). "What is roti canai, and why can't people in Southeast Asia get enough of it?". South China Morning Post. Hong Kong.
4. "Roti Canai (Mamak Copycat)". NyonyaCooking. 23 July 2016.
5. Krich, John (31 July 2009). "Roti Canai Kuala Lumpur takes a flatbread to new heights". The Wall Street Journal. New York: Dow Jones & Company.
6. "Mencoba Roti Canai Asli Aceh di Tepi Jalan Pasar Minggu". Liputan6. 18 December 2016.
7. "roti canai, n." Oxford English Dictionary. Retrieved 20 January 2020.
8. Krich, John (31 July 2009). "Roti Canai". Wall Street Journal. New York: Dow Jones & Company. ISSN 0099-9660. Retrieved 16 April 2018.
9. "Singapore hawker dishes: Roti prata". travelfish.org. TravelFish. Retrieved 13 January 2022.

Thank you for sharing your time!

You can complete great comment tasks at here.
#roticanai #bakery #crispy #cuisines #foodinspiration #food #indian #crispy