24 hrs 15 mins
Jessica T's Note:
Malaysian fried bread, crispy on the outside, fluffy on the inside; usually served with teh tarik and dhal (curry). After visiting Malaysia in 2003, I have had a tough time finding anything close to those foods here in Nebraska. I also hate converting g/mg to tsp/TBS, so I'm posting this on 'Zaar mostly for my own benefit to try later. I got this off of the Seberang Flour Mill site (Malaysia) http://www.seberangflour.com.my All yields and prep time are guesses.
My Private Note
Units: US | Metric
- 1Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine.
- 2Knead the dough until smooth and no longer sticky. Divide dough into 70 g pieces.
- 3Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.
- 4Gently press the dough with palm, stretching it slightly. Hold the dough and stretch to expand the dough piece. Repeat this step for about eight times. (Or you can toss it like a pizza maker, I've seen this done and it's awesome).
- 5Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.
- 6Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown.
- 7Serve Roti Canai with Curry.
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Nutritional Facts for Roti Canai (Malaysian Style)
Serving Size: 1 (138 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 499.1
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 0.7 g
- Cholesterol 11.4 mg
- Sodium 760.8 mg
- Total Carbohydrate 100.5 g
- Dietary Fiber 3.3 g
- Sugars 5.4 g
- Protein 13.4 g