Roti Canai with curry sauce is an addictive combo from Malaysia. Roti canai is rich and flaky flatbread that is made with copious amounts of ghee.
Next we stop in Malaysia for an addictive combo of Roti Canai with Curry sauce. Some influence of Indian cuisine can be seen in Malaysian cuisine and this combo of roti with curry reflects a lot of it.
We have a really good Penang restaurant near us and they serve delicious roti canai. Unfortunately the curry sauce has chicken in it, so we end up eating just the bread. Penang is a state in Malaysia and is touted as the food capital of Malaysia.
Roti canai is like Kerala parotta but it’s much richer and flakier. It’s made with all purpose flour and copious amounts of ghee (clarified butter). I couldn’t add the recommended amount of ghee as it was waaaaaay too much, so almost halved the quantity and used some vegan butter instead.
Also I used half wholewheat pastry flour for all purpose flour. I really couldn’t tell the difference between my roti canai and the one served at the restaurant, except maybe mine were not as greasy 🙂 Serve the roti with potato curry sauce for a delicious meal.
Recipe from here:
Roti Canai with Curry Sauce
- 1 cup All purpose flour
- 1 cup Whole wheat Pastry flour (or use 2cups of all purpose flour)
- ¼ cup Ghee butter or softened plus more for rolling (I used Earth Balance vegan )
- to taste Salt
- Combine flour(s), ghee and salt in a mixing bowl. Add enough water and knead the dough into a soft, pliable dough. Cover and let the dough rest for 2~3 hours.
- Divide the dough into 8~10 equal size balls. Roll each one out into a very very thin sheet, as thin as you can by pulling on the edges.
- Spread dough with ghee and sprinkle some flour on top. Fold the edges over like an envelope and roll it out again into a thin rectangular sheet. Repeat this process 2~3 times. Finally roll it out, fold into an envelope.
- Place it on a nonstick skillet and cook till golden on both sides. Serve hot with curry sauce.