Roti Chanai (Canai) - Vegetarian PDF Print E-mail
Saturday, 14 August 2010 17:27

courtesy : En. Roaini Arrifin




Roti Chanai(Canai) is considered the national bread of Malaysia. It is a flaky toasted bread that is served with curry, dhal or sambal.



600gm plain flour
1 tablespoon salt
1 cup warm water
1 cup ghee(or oil)
1/2 teaspoon sugar


Method of preparation:

Sieve flour into a bowl. Add salt, sugar and water. Mix well. Knead till the dough no longer sticks to the hand. Knead till the dough is elastic. Divide into 8 portions (in small ball shape). Brush with ghee. Put inside bowl and cover with damp towel for 4 hours (preferably overnight). Take one portion. Spread a little ghee and flatten with hands. Pick up flattened dough by the edges and swirl in circular motion on an oiled board (a la pizza dough); till the dough stretches membrane like. (Practice with a wet tea towel). Fold dough into a square. Then roll it into a ball again. Flatten. Repeat the swirl two more times.(It will trap more air and make the roti fluffy). On the final swirl fold the dough into a square. Apply some ghee on a griddle. Toast the dough. Keep turning till it has browned. Apply a thin layer of ghee on the roti for the final toast. Remove. Let the roti cool down a bit; then compress between the palms to fluff it. Chop. Serve hot with curry, dhal or sambal.


Note : The roti can be toasted with a variety of fillings(partly cooked/easily cooked). For example eggs, onion or canned sardines.Put the filling in the middle of the stretched out dough.Let it cook. Then, fold and toast as usual

Last Updated on Monday, 05 September 2011 17:19