Roti canai

The roti canai dish

Composition

The dish is composed of dough containing copious amounts of fat, egg, flour and water (although eggless vegan versions do exist). The form of fat used is usually ghee (clarified butter). Some people add sweetened condensed milk to the mix. The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.


In Malaysia, roti canai is famous and well organised by indian people.