Food Episode - Cooking of Malaysian Roti

 The best way of Cooking Malaysian Roti

It is a kind of like Indian roti but not, it is a flatbread that came about Malaysia, Brunei, Indonesia, and Singapore, from the Indian community. It’s also known as roti prata and to be honest, it doesn’t matter what name it has because it’s delicious.

All you do is, mix together flour, salt, and water and knead it smooth. Then the dough is rested in oil overnight. The next day, you stretch and fold it and it’s ready to be fried up. Crispy with layers and layers of flakiness, roti canai is going to be your new flatbread favorite!

Ingredients:

• 2 – 2 1/2 cups flour
• 2 teaspoons salt
• 1 cup room temp water
• 1/4-1/2 cup canola oil

Whisk together 2 cups of flour and salt. Slowly add in the water and knead until smooth. If the dough is too sticky, gradually add in the remaining flour. Divide the dough into 6 equal portions and form into balls. Lightly oil your hands and generously oil the balls of dough, making sure they are generously and evenly coated. Place each ball in its own small bowl, pouring in a bit of oil and turning to make sure it’s coated in oil. Cover each bowl with plastic wrap and let rest overnight.

The next day, using some of the oil from one of the dough balls, generously oil a large rimmed baking sheet. Take the ball and spread on the baking sheet, using the palm of your hand, stretching and pulling into a rectangle shape, until paper thin. Some tears are okay. Lightly flick the surface of the dough with some oil. Fold into a square by taking one edge and folding it into the center. Repeat with remaining edges.

Lightly oil a non-stick pan and cook over medium heat, flipping as necessary, until golden brown and crispy. When you remove it from the pan, briskly clap the roti between your hands –your hands should be perpendicular to the roti, which would be laying flat on a plate or cutting board– by pressing the edges to the middle. This will fluff up the roti and separate the layers. Enjoy hot!