serves
4
prep
50 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
50
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- vegetable oil, for coating
Dough
- 450 g (3 cups) plain flour
- 125 ml (½ cup) vegetable oil, plus extra to coat
- 1 tbsp sugar
- 1 tsp salt
- 250 ml (1 cup) lukewarm water
Resting time: at least 1 hour (preferably overnight)
Instructions
- To make the dough, place the flour and oil in a bowl and mix well. Dilute the sugar and salt with 2 tablespoons of lukewarm water, then pour it into the flour mixture. Add the remaining water and stir until the mixture is well combined.
- Using the '3 minutes knead then 2 minutes rest' method, knead the dough with clean hands until it is smooth and no longer sticky. This is to stretch the gluten in the flour and give the desired texture of roti canai.
- Divide the dough into eight portions and roll into small balls. Roll the balls in oil until well coated and rest for at least an hour, or preferably overnight.
- To 'canai' (flatten the dough), flip a 32 cm round tray over as you'll be using the underside (a pizza tray is ideal). Take one dough ball and press it firmly onto the tray with your palm. Working your way around, gently pull the dough towards the edge of tray, keeping the shape as round as possible. Continue until the dough has almost completely covered the tray.
- Lift one edge of the dough and carefully pull it off the tray. Roll it up, then coil it into a spiral shape, then gently press down on it and set aside. Repeat with the remaining dough balls. Sprinkle the dough with oil and rest for 3–5 minutes.
- Heat a clean frying pan over medium heat. Working with one piece at a time, flatten the rested dough once again, then place it in the pan and cook for 1–2 minutes until the base is lightly brown and crisp. Flip the roti over and cook until cooked through and lightly brown on both sides.
- Remove the roti from the pan and give it a light 'clap' between your hands. Repeat with the remaining dough. Serve warm with curry, dal, sugar or enjoy it plain.
Notes
• Once you have made the roti you can add any number of extra ingredients. The two variations most commonly ordered by locals are roti telur (egg roti) and roti banjir (flooded roti).
• To make roti telur: at step 6, after placing the flattened spiralled dough in the pan, crack an egg beside the roti, then place the cooked roti on top of the egg. Once the egg is cooked, flip the roti and proceed with the remaining steps.
• To make roti banjir: at step 7, after giving the roti a quick 'clap', cut or shred it into bite-sized pieces, then pour over your choice of curry or dal until the roti is completely covered
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
