Yup, that's the real thing! It's amazing how much oil goes into it. Some Malay coffeeshops put in margarine and egg. I'd suggest reducing the salt to 2/3 tablespoon and adding 2/3 tablespoon of white sugar - to be dissolved in the water.
This was much easier than I thought! I watched the You Tube video, and I tried to scrunch mine up the way he does after it's cooked, and it went really nice and flaky! Thanks for posting! Made for PAC Spring 2010.
Thanks for this recipe, real roti canai or not, it was good, except for the saltiness. Is there a reason for so much salt? I followed the recipe without question until in ate it. I would definitely reduce it but even 2/3 tablespoon seems far too much. Aside from the taste, does that amount of salt affect the outcome of the roti?
roti chanai is Malaysian style roti. You just placed Nepali / indian recipe for momo's This is not authentic Roti Chanai recipe. Real one has lots of ghee and condense milk.>> Reason why when they flip the dough it is so pliable... It's cheep chapatti recipe with the wrong flour (usually not regular flour but atta flour).