Roti prata and roti canai are Indian flat bread that taste fantastic when dipped in curry. See my Assam Fish Red Curry and Yellow Curry Mussels recipes for curries to go with the roti. This recipe is modified from my friend Sarimah’s recipe by adding condensed milk and butter. The picture on the left is roti prata. The picture on the right is roti canai. Roti prata and roti canai are made from the same dough but are folded differently.
2 cups of flour
3/4 or slightly more cup of boiling water
1/2 teaspoon of condensed milk
2 tablespoons of melted salted butter.
Since I used salted butter, I do not add salt to the dough.
In a big bowl, add flour, condensed milk, butter and boiling water.
Mix the ingredients of the dough by stirring with chopsticks or a spoon.
Do not put use your hand to mix the ingredients for the dough because the boiling water is very hot.
Form a dough from stirring the flour, water, condensed milk and butter.
Add a little more flour here and there if the dough is too soft to lift up or add a little more boiling water if the dough is too dry.
Add very little extra water or extra flour at a time.
There aren’t any absolute portions when you make dough.
The dough just has to be pliable but not too wet.
You can knead the dough when the dough is cool enough to touch.
Knead for at least 8 to 10 minutes.
Divide the dough into 4 equal portions by cutting with a knife.
Cover dough with a wet but not dripping cloth over a bowl and leave them in room temperature overnight. If the cloth dries up, wet and lightly squeeze excess water out of the cloth again and cover the bowl again.
To make roti prata:
Stretch out the dough as much as you can, fold lengthwise like an Accordian. Then turn them round and round like making a flat turban.
Then press to flatten and roll out more with a rolling pin.
To make the layers more distinct when folding or shaping into roti, you can put a little flour in between the folds.
That prevents the layers from being pressed together.
The condensed milk makes the dough softer so it can be rolled out thinner. If you prefer thicker prata, don’t roll it out as much.
We rolled ours out thinly because they get thicker when you fry them and the layers are more noticeable when the prata is pan fried.
To make roti canai:
Stretch out the dough as much as you can, then fold the dough length wise into thirds then fold again into a square before flattening and rolling out more.
Pan fry the roti in a non-stick frying pan with 2 tablespoons of oil. Add a beaten egg to each roti if you like yours with egg on it.
Serve roti with curry,
Copyright 2012 From the Kitchen of Eloise