3 cups all purpose flour
1 tbs cooking oil
1 tbs margarine
Salt to taste
1 to 1.5 cups of water
Extra margarine
Method:
Mix the salt with the water.
Add the liquid into the flour bit by bit and knead the flour.
Add the cooking oil and the margarine.
Knead to form a soft dough. Leave it covered for about 30 minutes.
Divide the dough into 10 portion and mould into balls.
Coat the balls with margarine so that they won’t stick to each other.
Leave to rest for about 3 hours.
Spread each ball on a smooth surface to form a very thin layer.
Bring the sides to the centre, to form a long dough.
Hold upwards and swirl it to form a disk.
Flatten it with your palm, fry on a hot plate with a bit of oil.
After it is cooked remove it to a plate. Crush the roti canai
With both your hands to loosen the layers.
Enjoy with dal.
Tips:
Penang onion pickle:
Slice the red onion and some red/green chilly, add salt and vinegar (liberally) and leave it to ferment.
1. Roti Canai is nothing but parOtta from TN.
2. Add some condensed milk when making the dough.
3. After making the spiral disk, you need to rest it for at least 15 mins, before flattening it.
Also leaving the dough overnight, brings better results.
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