Roti essentially means bread. Roti Canai is so versatile. Traditionally roti canai is served with dhal (lentil curry) or any type of curry, such as mutton or chicken curry. However, the versatility of roti canai as the staple lends itself to many variations, either savoury or sweet, with a variety of toppings and fillings, which includes eggs, banana, sardines and onion. In Thailand, it is usually served sweet – typical fillings include condensed milk, peanut butter, jam and nutella, without the curry of course.
Roti Canai is typically made from flour, salt water and copious amount of ghee. Read more about Roti Canai here.
My recipe and my method of making is by hand. I find it therapeutic and I usually leave my dough overnight. I do not use condense milk but I love the smell and taste of butter and ghee.
Updated 7th January 2020 with new photos. The recipe reminds the same.
Roti Canai with curry chicken
- 300 g Bread flour or Plain flour
- 150 ml water
- ½ tsp salt
- ½ tsp sugar
- 1 egg beaten
- 1 tbsp oil
The Night before
- Mix the sugar and salt with your water together with the beaten egg.
- Add the liquid slowly to your dough and mix slowly. Take your time and enjoy it.
- Once both water and flour is mixed evenly, leave it alone for 30 minutes. Then you knead it.
- It took me an hour to get a ‘smooth like a baby bottom’ ball. It was no hardship as I was watching television anyway.
- I am sure you can use a stand mixer to mix the dough but I have not tried. I suppose like all dough you will have to mix flour with water then the water + salt + sugar and egg. Pause and wait between each mix till you get a smooth dough that’s a bit tacky.
- Immediately divide the balls into palm size about 80g to 100g is what I prefer. 80g is perfect for my granite rolling space.
- Cover the balls completely with oil before placing them into your muffin tin.
- Wrap with cling film a few times and leave till the next day when you are ready to cook them.