Roti Canai/Paratha (Indian Pancake)

About this recipe: Breakfast, lunch, tea time and dinner - this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up. This is the recipe shared by my regular hawker.

Suhara Kuala Lumpur, Malaysia

Ingredients

Serves: 8 

  • 600 gm flour
  • 200 ml warm water
  • 1 tsp salt
  • a pinch of sugar
  • 1 egg, beaten with a little water
  • 3 1/2 tbsp ghee
  • Extra ghee for cooking

Directions

Prep:10min  ›  Cook:15min  ›  Extra time:3hr resting  ›  Ready in:3hr25min 

  1. Dilute the salt and sugar in the warm water. Put flour in a large mixing bowl. Work in the ghee into the flour using your fingertips. Add the egg and gradually add the water while kneading the dough.
  2. Knead the dough until it becomes soft and pliable. Form balls with the dough and let it rest for 2-3 hours in a well-oiled bowl.
  3. Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make a square.
  4. Heat griddle and cook the roti until brown on each side. Serve hot with curry.

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