roti prata/canai

roti prata/canai with curry

Roti prata as it is known in Singapore is also known as roti canai (I think in Malaysia). It’s one of my favorite breakfast eats when I go back home and I especially like it with onions inside. My MIL sent me a YouTube video of an Australian-Chinese lady (Poh) making Nyona chicken curry and roti canai. I was very excited to try it out as I am able to procure all of the ingredients here in the US. I haven’t tried the chicken curry recipe yet, as such the curry pictured above is from a pack bought in Singapore.

The roti prata is relatively simple to make. Just be careful not to add too much water to the dough. Add the water a little at a time. I also used my KitchenAid mixer to knead the dough but you can always do so by hand.

balls of rested dough

fried prata

I would highly recommend watching the video to get a good idea how to make the roti prata/canai. The roti prata/canai recipe is at the second half of the video.

Poh’s Roti Canai/Prata

(taken from here)

Ingredients:

  • 500g plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 1/3 cup water (I didn’t use all of it)
  • 2 tablespoons condensed milk
  • 2 tablespoons butter, ghee or margarine, at room temperature (and a little more for coating the balls of dough)
  • 1/2 egg, lightly whisked
  • 1/2 cup vegetable oil for greasing

Method:

  1. Combine all the dry ingredients in a stand mixer (using the mixer attachment) then add the condensed milk, butter and egg. Slowly add in the water and when you get a shaggy mess, change the attachment to a dough hook and knead till dough is smooth and elastic. You might have to add more water a little at a time.
  2. Roll into a cylinder and divide the dough into 10 pieces. Knead each piece a few times to achieve a smooth texture, then shape into a ball. Gently cover each ball with butter/ghee/margarine and rest in a bowl. Cover in cling wrap and allow to rest overnight at room temperature.
  3. Oil your work area. Take one ball of dough and press down with the palm of your hand to flatten it. Flatten it as much as you can then slowly stretch the sides as thin as you can. It should be as thin as tracing paper.
  4. Fold 4 sides of the circle towards the center (they are supposed to overlap), drizzling a little oil between the layers. You can also add chopped onions and/or an egg inside the roti at this stage.
  5. Heat up your frying pan (I used a cast iron pan) on medium heat with a dash of vegetable oil and fry the roti until golden blisters appear on both sides. When cooked, immediately slide the roti onto a chopping board, wrap your palms around the edges and smash your hands together so the roti bunches up and flakes. Rotate the roti and do this several times while it is still hot.
  6. Serve immediately with curry.
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