I think they are the same although I am used to the Malaysian roti canai of course, being a Malaysian. Roti canai with teh tarik used to be our usual breakfast eat-out every weekend. Sometimes we even have it for dinner. This bread is usually very soft and at the same time crispy on the outside. It goes so well with dhall and sambal ikan bilis. Roti canai is one oily bread. I usually dab a tissue on my bread to removed the excess oil. I never realised how much oil is used in this bread until I started making my own. Although I have to use oil to create the layers in the roti canai or parotta, it was far from being oily like the ones served at restaurants in Malaysia. So if my family is going to have roti canai it is definitely going to be home made.
Well rested and a relaxed roti canai dough.
Flatten dough
Dough stretched into a thin film. See how you can see my fingers through the stretched dough
Stretched dough being pleated from one end to the other end
Dough twisted into a round
Twisted dough
Twisted dough being rested for another 5-10 minutes
Cooking on the skillet
Well cooked and crispy roti canai
Flaky and crispy roti canai after a couple of hits to reveal the layers and flakiness
Ingredients
4 cups all purpose flour or even bread flour, sifted
1 teaspoon salt
1/4 cup condensed milk
1/4 cup granulated sugar
1 1/2 cups water
cooking oil
Directions
1. Fit a cake mixer with a dough hook. Add the sifted flour, salt, sugar and condensed milk
into the mixing bowl. Set the mixer to low and let the mixture combine for about a
minute.
2. Gradually add the water to make a soft dough. Let the mixer knead the dough for about
15-20 minutes.
3. After kneading the dough for about 15 minutes or so cover the mixing bowl and keep in a
cool place for the dough to rest. It is advisable to rest the dough for at least 4 hours.
4. After the dough has rested, remove the dough from the bowl and shape the dough into 8-
10 balls.
5. On a clean counter top, pour about a tablespoon of cooking oil and place one ball of
dough on the oil. Using the palm of your hand flatten the dough and stretch it out until it
forms a thin film.
6. At this stage, take a bit more cooking oil and smear the oil all over the thin dough
and pleat the thin dough lengthwise from one end to the other and twist into a round.
7. Repeat this step for the rest of the dough balls and let the twisted round doughs rest for
another 5- 10 minutes.
6. Hold the long dough and start swirling it in circles. Tuck the end of the dough into the
bottom of the parotta or roti canai dough.
6. Repeat for the rest of the dough balls.
7. Heat a lightly greased skillet on medium heat. Take one twisted roti canai dough and
flatten it gently to make a flat bread. Cook the roti canai on both sides until both sides
are well cooked and nicely browned.
8. Removed the roti canai and using your hand quickly hit the sides of the bread together in
a clapping motion to release the layers in the bread and to show its flakiness.
9. Serve hot with dhall, sambal or curry.
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