Roti Canai dough is usually flipped, but in this version, Chef Kris rolled it into a thin pastry which is then filled with banana slices. This is one of the dishes from the Shangri-La Tanjung Aru Wine Dinner I hosted recently.
INGREDIENTS:
Roti canai dough –
1 kg strong flour
1 tsp salt
2 egg whites
1 Tbsp ghee
1 Tbsp condensed milk
1 Tbsp sugar
500ml water
For filling – sliced bananas
For drizzle – chocolate sauce
To serve – vanilla ice cream
Roti with Banana and Chocolate Sauce, Shangri-La Tanjung Aru
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