morsels45

morsels45 said

Roti canai

Flipped, slapped, layered and torn, with dhal to dip.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make roti canai

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Flipped and layered

90 minutes · serves 4 · Hard

What you need

  • 400g plain flour
  • 250ml warm water
  • 1 tbsp condensed milk
  • 1 tsp salt
  • 100ml oil, plus more for resting
  • Dhal or curry to dip

What you do

  1. 1Work the flour, water, condensed milk and salt into a very soft, slightly sticky dough. Knead 10 minutes.
  2. 2Divide into balls, coat each one generously in oil, and rest them in a covered tray for at least 4 hours. The long oily rest is what makes the dough stretch instead of tear.
  3. 3On an oiled surface, flatten a ball then stretch it outward with your fingertips until it is almost transparent and far wider than seems possible.
  4. 4Fold the edges in to make a rough square, or coil it into a spiral and flatten.
  5. 5Fry on a hot griddle, 2 minutes a side, then clap it between your hands to separate the layers.

With frozen paratha

10 minutes · serves 2 · Very easy

What you need

  • 4 frozen paratha
  • Dhal or curry

What you do

  1. 1Cook from frozen on a dry hot pan, 2 minutes a side, until it puffs and blisters.
  2. 2Clap it between your hands and tear rather than cut.