Roti Chanai

On Saturday, May 11th, 2013
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  • Cooking time: Less than 15 minutes
  • Cuisine: Malaysian
  • Serves: 8

Ingredients

  • 3 cups (450g) plain flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ cup (125ml) milk
  • ¼ cup (60ml) water
  • 40g butter, softened
  • ½ cup (125ml) peanut oil, plus extra for frying

Preparation method

1 Place flour, salt and sugar in a large bowl. In a measuring jug, combine milk and water, then gradually pour over flour, mixing by hand to make dough, adding more water if needed. Knead until dough is elastic, about 10mins. Place on a tray, cover with plastic wrap and set aside in a warm place for at least 2hrs. Dough can be made the day before and refrigerated overnight.

2 Divide dough into 6 pieces and roll each into a ball. Rub a little butter onto your palms and roll each ball to coat with butter. Place dough balls on a tray, loosely cover with plastic wrap and allow to rest for 2-3hrs at room temperature.

3 Pour 1 tablespoon oil on a clean surface and spread with both hands to grease surface and your hands. Place a ball of dough in centre of oiled surface and pat into a rectangle as thin as possible. Oil a rolling pin with about 2 teaspoons oil, then drizzle 1 teaspoon oil over dough. Roll dough until about 3mm thin. Fold each edge toward the centre to create a neat rectangle, then fold in each corner again. Repeat with remaining dough.

4 In a large frypan, heat a little oil over high heat. Fry roti one at a time on each side for about 2mins, or until golden and cooked through.

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