Malaysia is a country full of treasures, and one of them is the delicious Roti Canai. This popular flatbread is a must try when you’re in Malaysia, as it is one of the most loved dishes in the world. If you absolutely love Roti Canai, and want to know more about what makes this dish so special, read on as we explore the origins of Roti Canai, its ingredients, and even how you can make it at home.
What is Roti Canai?
Roti Canai is an unleavened bread of Indian origin, popular in Brunei, Indonesia, Malaysia, and Singapore. It is typically served for breakfast, and it is often accompanied by curry or other condiments. In addition to being a popular snack, Roti Canai is also commonly consumed as a meal by itself or as an accompaniment to other dishes.
The origins of Roti Canai can be traced back to the Indian subcontinent. According to historical records, the dish was first introduced to the Malay Peninsula by Indian immigrants. In its early form, Roti Canai was a plain flatbread consisting of flour, water, and ghee.
Over time, however, the dish evolved and took on a variety of different flavors and cooking techniques. Today, the most popular version of Roti Canai is usually made with a combination of flour, eggs, and sweet condensed milk. The dough is then stretched and flattened before being fried to a light, crispy consistency.
Ingredients of Roti Canai
The key ingredients needed for making Roti Canai include flour, eggs, oil, water, salt and sugar. These basic ingredients allow for the flavor and texture to be tailored to each individual’s preference, depending on how they like their Roti Canai. The most popular variations of this dish also may include condensed milk, to give the Roti Canai a sweeter taste.
Another important ingredient that is used in making Roti Canai is ghee. Ghee is a type of clarified butter often used in Indian and Malay cooking. When used in the making of Roti Canai, ghee gives the finished dish a rich, nutty flavor and a title of its own.
How to Make Roti Canai
To make Roti Canai, begin by mixing the flour, eggs, oil, water, salt, sugar and ghee (if desired) in a large bowl. Then kneed the dough until it is smooth and soft. It should be a little sticky, so add more flour if needed.
Next, form the dough into small balls and let it rest for 15 minutes. After the dough has had a chance to rest, roll it out and stretch it until it is paper-thin. Then brush the surface with a little bit of oil, and fold one half of the dough over the other.
Fold it again, and roll it out one more time until it is about ¼ inch thick. Finally, fry the Roti Canai in a preheated pan over medium heat for 30-60 seconds on each side, or until it is golden brown.
How to Serve and Pair Roti Canai
Roti Canai is best served hot, and it is typically accompanied by a variety of condiments and dishes. It is often served with curry, dhal, sambal, or pickles. In some regions, it is also accompanied by grilled meats and vegetables.
To enhance the flavor of Roti Canai, it can be brushed with ghee before serving. This simple step adds a rich and nutty flavor to the bread.
If you are looking to pair Roti Canai with a wine or beer, it is best to stick to light and refreshing selections. The subtle flavors of the bread are best complemented by a mildly hoppy beer or a fruity white wine.
Roti Canai is a delicious and versatile dish that is a must try for anyone visiting Malaysia. This easy-to-make treat is perfect for breakfast, lunch, or even as a snack. With just a few simple ingredients and traditional techniques, you can make Roti Canai right in your own kitchen. So the next time you’re in Malaysia, be sure to enjoy this flavorful and memorable dish.