Roti Cane / Roti Canai [Indian Pastry Pancake]


10 oz plain flour
Salt to taste
½ cup ghee [clarified butter]
½ cup water
FYI : In Malaysia roti canai is served 24 hours for breakfast, lunch, dinner and a favorite midnight snack. Around the world, roti canai is a popular appetizer on menus in Malaysian restaurants. It can be served with:

To Prepare :
Sieve flour and salt into a mixing bowl
Mix in the ghee, add water gradually, knead until the dough is a smooth, medium consistency
Let dough rest for 2 to 3 hrs to soften
Take a portion of dough, shape into a ball, oil the work top with ghee and work each ball into a very thin sheet – first flatten with your oiled palms, then thin it further by pulling the edges [professionals do it by flipping the dough in the air in a circular motion like a pizza maker does]
Sprinkle the dough sheet with 1 tsp of ghee and fold in edges forming it into a square then sprinkle a little flour and roll out slightly
Alternatively, you can thin out the sheet, oil and roll it up – coil it up like a sea shell, flatten, oil again and repeat the flattening 1 or 2 more times
Preheat griddle or pan, grease well with ghee; when hot, put one roti dough on, cook for 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of ghee, cook the other side
Serve hot with Chicken Curry or your favorite curry!

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