Sunday, 27 June 2010

Roti Chanai

There are so many Indian restaurants selling Roti Chanai all over Malaysia that we are really spoilt for choice but once you make your very own Roti Chanai, you will know.....nothing compares......I don't even know how to describe the difference but your taste buds will know, for sure!!!
  • 1 kg plain flour, sieved
  • 5 heaped tbsp ghee
  • 1/2 fresh milk
  • 1 1/2 cups cool water
  • 1 tsp salt

  1. Rub the ghee into the flour.
  2. Create a crater in the center of the flour and start mixing the milk into the flour.
  3. Mix the salt into the water.
  4. Pour it into the flour bit by bit while mixing it in at the same time.
  5. Knead the dough till the skin becomes smooth & shiny.
  6. Let it rest, covered for an hour.
  7. Make about 40 golf sized balls out of the dough.
  8. Knead the individual balls till it becomes a little firm & forms a smooth surface. Place it in the basin coated with vegetable oil.
  9. After another hour of rest, flatten the dough balls with the palm of your hands. Then pull the dough from the edges to the thinnest you can possibly get.
  10. Gather both sides of the pastry towards the center till the pastry looks like a rope.
  11. On one end of the pastry, roll it clockwise. Roll the other end of pastry anti-clockwise, till both rolls meet in the middle.
  12. Flip one roll over the other. Press the rolled pastry with your palm without changing the shape.
  13. Place the twirled, pressed dough on a heated slightly oiled flat pan.
  14. When the bottom side is golden brown, flip to the other side. Let it cook to the golden brown.
  15. Serve immediately with dhal, curries, sambal tumis or just on it's own!

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authorMarina Mustafa. Author of ten cookbooks.

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