First up, apologies to those in the chat room who said hello and did not get a response from me; I had my head down most of the time during this broadcast thanks to keeping half an eye on baby Noah right through, while at the same time making sure I didn’t keep burning my rotis (which I managed to do a couple of times). Despite my best efforts Noah ended up stealing chunks of the one plain roti canai I made On Air hence why there’s no image of it. All part of the joys of livestreaming on a shoestring.
Plus I had a false start when my audio failed thanks to a USB cable coming loose (right after I thanked poor old Rode microphones, of course), so this was in fact Take 2.
Roti Canai Dough –
- 500 g strong bread/baker’s flour
- 1/2 Tbsp salt
- 50 ml condensed milk
- 50 ml ghee
- 1 egg white
- 200-250 ml water
- 1/4 cup ghee, extra for coating and flipping the dough
- Combine all the ingredients except extra ghee in the bowl of a mixer. Using a dough-hook attachment, mix on a slow-ish setting for about 10 minutes.
- Dough should be a smooth, soft texture, very pliable but not sticky to the touch.
- Scrape dough out onto a clean surface and cut into 8 even pieces.
- Knead pieces in the palm of your hands, folding in if necessary but working it so it becomes a smooth, round ball with no creases. You shouldn’t need any oil or flour.
- Coat each ball with ghee and place in muffin tray. Cover with cling wrap and allow to rest at room temperature for about 2 hours.
- Flip the dough:
– Flatten a piece of dough with the palm of your hand.
– Assuming you’re right-handed, position your left hand palm down on the flattened dough, and your right hand palm up with your fingers under the edge.
– Lift dough with your right hand and ‘throw’ the dough away from you to your right, creating a figure 8 with your elbows in the air as you do. Keep flipping until paper thin, then stretch the edges a bit further, being careful not to tear dough.
- Place a teaspoon of ghee on non-stick pan, then slide pan underneath the roti.
- Spread murtabak filling on surface, then fold in the sides to seal.
- And another teaspoon of ghee on top, cover and cook on low heat for 2-3 minutes or until light brown on the bottom.
- Flip and cook the other side, covered, for another minute. Remove lid and cook until done.
- 11. Slice up and serve with a curry dip and pickled onion.
Murtabak Filling –
- 200g minced meat
- ½ brown onion, minced
- 3 cloves garlic, minced
- 2-3 Tbsps kurma curry powder
- ½ tsp salt
- ½ tsp sugar
- ½ Tbsp chicken powder
- 1 Tbsp oil
- Onion slices
- Combined minced onion, garlic and kurma curry powder.
- Saute with oil until light brown. Add minced meat and seasoning.
- Mix well and simmer until meat is cooked through
- Allow to cool before use.
- Combine 2-3 Tbsps mince with 1 egg and a few onion slices for each portion of roti murtabak.
Banana Roti –
- 1-2 bananas, sliced
- 2 Tbsps condensed milk
- Spread banana slices on stretched roti dough.
- Fold up, dab with ghee, then cook for about 5 minutes total until both sides are done.
- Drizzle condensed milk in a lattice pattern, then cut into 6-8 slices. Serve with a side of vanilla ice cream (optional).