Roti Canai
It's flavour Friday and for this week's episode, Chef Ruby is taking us back to basics with this easy to make Indian-influenced flatbread. Served with a fragrant green chutney, made from fresh herbs and coconut, this dish is pure comfort food.
Ingredients
260g plain flour
150ml - 200ml water at room temperature
150ml vegetable oil plus additional for hands and raw basting/coating
1 tablespoon salt
Method
In a jug, mix the salt into the water.
Using a stand mixer, pour the flour into the mixing bowl. Gradually add the salted water into the flour whilst mixing on medium speed, half way through add approximately 150ml of vegetable oil, mix for 4-5 minutes until the dough is smooth and not too sticky or tacky to the touch.
Oil your hands with cooking oil, then divide the dough into three and roll them into balls. Place the bowls in a mixing bowl and cover them with vegetable oil. Let them rest for a minimum of 3 hours, ideally overnight.
After the dough has rested. Pour roughly a teaspoon of oil onto your work surface, take one dough ball and flatten with your palms until it’s the size of a dinner plate.
Flip the dough a couple of times on your work surface, continuing to spread it out until paper-thin.
Take the middle of the top arch of the circular piece of dough with your fingers, and fold it to meet the middle. Do this another three times on each side and the bottom, so that the once round dough becomes square-shaped.
Grease a flat pan or skillet with cooking oil and fry until golden brown on both sides.
TIP: Don’t worry too much if the dough rips a little whilst rolling it out as the dough will be folded and then fried. This will create more texture to the roti and make it crispier.
Click here for the green chutney recipe
How To Make Roti Canai
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
260g plain flour
150ml - 200ml water at room temperature
150ml vegetable oil plus additional for hands and raw basting/coating
1 tablespoon salt
In a jug, mix the salt into the water.
Using a stand mixer, pour the flour into the mixing bowl. Gradually add the salted water into the flour whilst mixing on medium speed, half way through add approximately 150ml of vegetable oil, mix for 4-5 minutes until the dough is smooth and not too sticky or tacky to the touch.
Oil your hands with cooking oil, then divide the dough into three and roll them into balls. Place the bowls in a mixing bowl and cover them with vegetable oil. Let them rest for a minimum of 3 hours, ideally overnight.
After the dough has rested. Pour roughly a teaspoon of oil onto your work surface, take one dough ball and flatten with your palms until it’s the size of a dinner plate.
Flip the dough a couple of times on your work surface, continuing to spread it out until paper-thin.
Take the middle of the top arch of the circular piece of dough with your fingers, and fold it to meet the middle. Do this another three times on each side and the bottom, so that the once round dough becomes square-shaped.
Grease a flat pan or skillet with cooking oil and fry until golden brown on both sides.
TIP: Don’t worry too much if the dough rips a little whilst rolling it out as the dough will be folded and then fried. This will create more texture to the roti and make it crispier.
Click here for the green chutney recipe
How To Make Roti Canai
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!