Roti Canai + Potatoes & Lentils Curry

Ever since i left KL at the end of 2007, i've been missing Roti Canai [for those of you who are not familiar with the dish, it's pronounced "Cha-nai," not "Kanai"]. It's a flat, almost flaky bread that can either be eaten as a snack or as a main meal and most of the time it's accompanied with some kind of curry as a dip.

When i found out it was quite easy and that i actually had all the ingredients in my kitchen, i was convinced i had to make it myself.

So after watching dozens of YouTube videos and browsing through recipes, i finally ended up using SBS[dot]com's recipe.

Roti Canai Dough
300 grams plain flour
1/2 cup milk
1 1/2 cup warm water
1/2 tablespoon salt
1/2 tablespoon of sugar
Sunflower oil
+
Butter

***

In the end i had to add more liquid than what was stated in the original recipe so that it would combine. And i also added some oil. Click here if you want to watch the video and need full instructions.

But i basically went with gut feeling when i came to adding the wet ingredients.

So if the mix looked too dry, then i slowly added more liquid. And to give it a more Play-Doh consistency, i added about two tablespoons or maybe more of sunflower oil to the mix.

Many of the recipes asks for Ghee [which i found out is just the clarified liquid that forms after one heats butter] but that's too complicated, hence the reason for the oil. I've also seen some recipes that don't use milk at all. So i guess it depends on your preference.


I basically left the dough to "rest" overnight in a bowl covered with cling wrap and in a closed oven [NOT switched on].

Then after 14 hours, i divided them into balls and used my hands to slather butter over them. I guess if you're vegan, you could always use margarine. And then left it to sit for another 4 hours.

You can use this step by step recipe by Chef In You and allow the pictures to guide you.


I covered the area i was using with a little oil. And instead of a rolling pin, i just used the palm of my hand to flatten it out. I also placed a small bowl of oil beside me, so at anytime i needed to smooth out the dough, i could just do so by dipping my fingers in the oil.

Then made it as thin as i could without tearing. And if there were tears, i just squished the dough together to close up the gaps.

No worries, it's all good.


When i couldn't flatten it further i sprinkled a little oil in the middle and folded the sides in.



I tried doing that fancy flip [as seen above] but it just wasn't happening.

My dough somehow wasn't stretchy enough. I have yet to figure out why that is.

And i realised that the balls of dough could have been somewhat bigger. The finished pieces were so mini! So instead of 6 + 2 little ones that i made, i reckon if i divided the dough into 5 or 6, the size of each finished piece would be bigger, allowing more air between the layers.


So after frying both sides and making sure they're slightly brown, i laid the piece on the work table [or wherever you've prepared the dough] and placed my hands on either side of the fried dough, as though i'm about to clap my hands and then i clap.

If it's too hot, you can use two spatulas or place a paper towel over the piece and squish the dough together, that way you break up the layers.

I then served it beside a curry that had been simmering over a low heat for about 3 hours prior to serving.


As i made the curry up as i went along, each ingredient amount listed is a rough estimate.

Potatoes + Red Lentils Curry
100 grams Red lentils [washed until the water ran clear]
1/2 finely chopped onion
1 piece of garlic
600 ml water
1/2 tube of Tomato Purée
1 cup Plain Yogurt [i happened to have Plain Soy Yogurt, so i used that]
4 Potatoes [peeled and cut into bite size pieces]
2 tablespoons Curry powder [I used Baba's Kurma Curry Powder]
1 tablespoon Vegetable Broth powder
2 teaspoons Cinnamon
Salt
Pepper

I would advise if you make this, to taste it as you go along. You can add pretty much any spice you like or even some chili, i just so happened to use the ones above.

YUMMEH!

If i close my eyes, it's ALMOST like eating the real thing. But i have to admit, it was pretty damn tasty.

I'm so happy, now i don't have to wait till i get to Malaysia to attend to my Roti Canai cravings - i can just make it myself! Although having it made by a "professional" minus all that manual work would be obviously heaps better.

Well we have heaps of left over curry, so i know what we're having for dinner again tomorrow! Yay, another batch of dough has been made and is in the process of "resting".