Hi Alex, sorry for the late response – I’ve just wrapped up my busiest month of the year 🙂 Gluten flour is something I found at the Asian grocery store – which is something I add to plain flour to make it more “rubbery” for want of a better expression. Gluten exists in plain wheat flour anyway, but adding it helps prevent it from tearing so easily when the dough is stretched/flipped. You can also use “bread flour” which basically has the same effect. “Cake flour” is the opposite – it has very low gluten because cakes, unlike bread/roti, don’t need to be stretchy in texture. Bread flour would be the kind of flour you buy at supermarkets for use in baking bread. This is not to be confused with bread pre-mixes which also have yeast in them – the yeast makes the dough rise, which isn’t what we want when making roti, which is meant to be a flat bread.

Thank you Simon, don’t hesitate to comment on the videos if you have any questions 🙂

Never wanted it and never will, but I guess your genuine heart of cooking Malaysian food brings me a step closer to social media. You are my first I subscribed on YouTube and will continue to stay tune in your channel.

Have fun making good videos and happy cooking !

Fabulous, so you found it – unlike the last guy! Good luck, it’ll take a few ruined batches and adjusting the amount of water. And yes, I do have a dhal recipe and video that I filmed a few weeks ago, but it’s with a production company and they’re still editing it. Subscribe to my channel – youtube.com/jackiemsydney so you get notified when it’s up 😉

The next thing is, I’ve the roti but where is my curry ? Hahaha
Do you have good dhal or “mamak style” curry where I can try out ?

“Emm Koi Sai” [Hakka]

Thanks so much!

Yes definitely. You would want to reduce the amount of water used if that’s the case, but to be honest the amount of water used is dependent on humidity levels etc. I’ve found lately that I’ve had to use quite a lot less water in all my dough-based recipes so while I’m not sure if there’s an overriding cause for that, keep in mind that you should add water in stages to gauge how much you really need 🙂

Hi Benny, thanks for the feedback! I need to clarify by gluten flour I meant this gluten extract which I buy from Chinese grocery stores (don’t think they’re readily available at your local supermarket). This needs to be mixed with regular plain flour.
If by ‘gluten flour’ you mean eg. ‘Bread Flour’ or ‘Gluten-enriched Flour’ or ‘Strong Flour’ then yes, you definitely can use it ‘as-is’ 🙂