One of my most popular queries concerns how to flip roti canai (aka roti prata if you’re from Singapore) so I figured what better way than to livestream it with a guest in my studio. Host of radio show the Asian Jazz Hour on Northside 99.3FM, Tony Pang, joined me in this episode – and notwithstanding his first attempt, I think he managed to pick it up quite quickly.
Roti Canai recipe –
INGREDIENTS:
- 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
METHOD:
- Combine all the ingredients except extra ghee in the bowl of a mixer. Using a dough-hook attachment, mix on the slowest setting for about 5 minutes.
- Rest the dough for 5 minutes, then turn on the mixer again for another 5 minutes. Repeat this resting and mixing a total of four times. 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 12 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 arrange on an oiled tray. Cover with cling wrap and allow to rest at room temperature for about 8 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.
7. Dab a little ghee in the middle of the dough sheet, fold in the sides envelope-style to form a square. Set aside to rest for a couple of minutes before cooking.
8. Heat a griddle or frying pan over medium heat and brush with some ghee. Cook parcel on medium heat about 2 minutes each side or until cooked through.
9. Remove from frying pan and place on a clean surface. Clap the sides of the roti with your hands to scrunch it up. Serve with vegetarian dhal or a curry of your choice.
Toor Dhal recipe –
INGREDIENTS:
- 250 g toor dhal, soaked and drained
- 1 L water
- 250 g potatoes, cut into chunks
- 1 1/4 tsp turmeric powder
- 2 1/2 small green chillies
- 1/8 cup tamarind extract
- 1 1/4 tsp asafoetida powder
- 1 1/4 tsp mustard seeds
- 1 1/4 tsp ground cumin
- 3/4 tsp fenugreek seeds
- 1/2 Tbsp garlic, minced
- 1 Tbsp mushroom seasoning
- 1/2 Tbsp salt
- 1 stem curry leaves
- 3/4 cup diced tomatoes
- 1/4 cup fried shallots
METHOD:
- Heat the vegetable oil in a thick-based saucepan and brown the onion and garlic in it.
- Add everything except the potatoes and tomatoes, and simmer gently for about 30 minutes.
- Add the remaining ingredients and cook until the potatoes are soft and the lentils are of a mushy consistency – approximately 20 minutes.
- Taste and adjust seasoning as required.
- Serve with flaky roti, rice or bread.