Roti Canai

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large mixing bowl, combine the all-purpose flour, sugar, and salt.

   Ongeveer 1 min

2. 2

   Add the warm water and the dough ghee to the dry ingredients.

   Ongeveer 1 min

3. 3

   Mix well until a shaggy dough forms, then transfer to a lightly floured surface.

   Ongeveer 1 min

4. 4

   Knead the dough for about 10-15 minutes until it becomes smooth and elastic.

   Ongeveer 15 min

   Tip van de kok: The dough should be soft but not sticky. Adjust with a tiny bit more flour if too sticky, or water if too dry.

5. 5

   Divide the dough into 8 equal pieces and roll each piece into a smooth ball.

   Ongeveer 3 min

6. 6

   Lightly coat each dough ball with the resting and frying ghee, then arrange them on a plate.

   Ongeveer 2 min

7. 7

   Cover the dough balls with plastic wrap and let them rest at room temperature for at least 2 hours, or up to 4 hours.

   Ongeveer 2 uur

   Tip van de kok: This resting period is crucial for developing the elasticity and flakiness of the roti.

8. 8

   On a lightly oiled clean surface (like a countertop), take one dough ball and flatten it slightly with your palm.

9. 9

   Using your hands, stretch and pull the dough outwards from the center, rotating it as you go, until it forms a very thin, translucent square or circle.

   Ongeveer 2 min

   Tip van de kok: The dough should be so thin you can almost see through it. Don't worry if it tears a little.

10. 10

    Fold the stretched dough into a long strip, then coil it into a spiral shape, tucking the end underneath.

    Ongeveer 1 min

    Tip van de kok: This folding technique creates the characteristic layers.

11. 11

    Repeat the stretching and folding process for the remaining dough balls.

    Ongeveer 8 min

12. 12

    Heat a flat griddle or large frying pan over medium heat.

    Ongeveer 2 min

13. 13

    Lightly flatten one coiled dough spiral with your palm.

14. 14

    Place the flattened dough onto the hot griddle and cook for 2-3 minutes per side, brushing with a little of the resting and frying ghee.

    Ongeveer 5 min

    Tip van de kok: Cook until golden brown and puffed up, with crispy edges.

15. 15

    As soon as the roti is cooked, remove it from the pan and gently 'clap' it between your hands or scrunch it up slightly.

    Tip van de kok: This helps to fluff up the layers and make it even flakier.

16. 16

    Repeat with the remaining dough spirals, adding more ghee to the pan as needed.

    Ongeveer 10 min

17. 17

    Serve immediately with your favorite curry or dhal.