Roti Canai

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 1 dk.

2. 2

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

   Yaklaşık 1 dk.

3. 3

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

   Yaklaşık 1 dk.

4. 4

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

   Yaklaşık 15 dk.

   Aşçının notu: 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.

   Yaklaşık 3 dk.

6. 6

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

   Yaklaşık 2 dk.

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.

   Yaklaşık 2 sa.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

   Aşçının notu: 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.

    Yaklaşık 1 dk.

    Aşçının notu: This folding technique creates the characteristic layers.

11. 11

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

    Yaklaşık 8 dk.

12. 12

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

    Yaklaşık 2 dk.

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.

    Yaklaşık 5 dk.

    Aşçının notu: 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.

    Aşçının notu: 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.

    Yaklaşık 10 dk.

17. 17

    Serve immediately with your favorite curry or dhal.