It’s funny how people think Roti Canais come straight from Malaysia – but its roots are in South India 🙂
- All purpose flour – 1.5 cups
- Ghee (Clarified butter) – 1/2cup
- Water – 1/2 cup
Mix the ingredients well to form a dough and let it rest for 2hrs. This helps the dough with the stretching later on.
I then greased the counter top and took a small ball of dough and press it with my hands to stretch it a bit. Roll the dough as much as you can, that it gets transparent and you can almost see the counter. You can use your hands to help with the stretching.
Once you can almost see the counter, you fold one end of the dough by bringing the top to the middle and then do the other side. Then fold it from the right and then left. Stretch the dough a bit.
Heat a griddle, and cook the roti until it is browned, flip it over and cook for a couple more minutes.
I served this warm with some thick and spicy chicken curry cooked in a coconut sauce.