Basic Paratha / Roti Canai. Roti canai or roti paratha is a crispy Indian flat bread found in Malaysia. Learn how to make roti canai from scratch with this easy recipe and video. Originated from southern India, roti canai is sometimes called roti paratha or roti prata.
An Indian flat bread, which is known as Roti Canai locally.
Roti canai (pronunciation: /tʃanaɪ/), or roti chenai, also known as roti cane (/tʃane/) and roti prata, is an Indian-influenced flatbread dish found in several countries in Southeast Asia, including Brunei, Indonesia, Malaysia and Singapore.
Roti Canai/Paratha (Indian Pancake). this link is to an external site that may or may not meet.
Cara membuatnya pun tidak sulit, kamu dapat membuat Basic Paratha / Roti Canai hanya dengan menggunakan 4 bahan dan 6 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Basic Paratha / Roti Canai yuk!
Bahan Basic Paratha / Roti Canai
- Diperlukan of terigu serbaguna.
- Siapkan of garam.
- Diperlukan of ghee/butter suhu ruang.
- Dibutuhkan of air.
Use the quantity of water as a guide as flours vary in their capacity to absorb water depending on the humidity. Once you are comfortable with making the basic dough, there is endless scope for experiment by mixing in a variety of other flours, spices like cumin and carom. Crispy and fluffy homemade Roti Canai (Roti Paratha) with step-by-step instructions. Delicious eaten with dhal and chicken curry.
Langkah-langkah membuat Basic Paratha / Roti Canai
- Campur tepung, garam, dan butter kemudian aduk sampai rata. Tambahkan air sedikit Demi sedikit sampai adonan menjadi kalis. Jika adonan masih terlalu kering bisa ditambah air sedikit demi sedikit, dan jika terlalu basah bisa ditaburi tepung sedikit². Letakkan dalam wadah dan tutup, biarkan istirahat selama 30 menit. Jika ghee atau butter tidak ada bisa menggunakan minyak sayur. Terkadang saya menggunakan olive oil..
- Uleni lagi adonan sebentar kemudian bagi menjadi 4 bagian, taburi alas dengan tepung kemudian pipihkan adonan menjadi sebesar kira² diameter 19 cm..
- Olesi bagian atas adonan dengan ghee/butter bersuhu ruang, taburi dengan sedikit tepung, kemudian potong dari tengah adonan ke pinggir dan gulung..
- Setelah digulung melingkar, mekarkan bagian atasnya menjadi seperti bunga, kemudian pipihkan adonan..
- Panaskan wajan. Tipiskan kembali adonan menggunakan rolling pin sampai berdiameter kira² 16cm. Panggang diatas wajan datar yg sudah diolesi ghee/butter, jika bagian bawah sudah mulai kering dan kecokelatan balik kemudian olesi bagian atas roti dengan ghee/ butter kemudian balik kembali. Ulangi sampai roti kecokelatan..
- Setelah matang angkat roti dan simpan dalam wadah yg ada tutupnya supaya roti tidak kering dan menjadi keras. Saat masih hangat, remas perlahan roti supaya layer²nya bisa terpisah..
Roti Canai (pronounced as "chanai"), also known as roti paratha, is a type of flatbread found in Malaysia. It was introduced into the country by Indian immigrants and over time. The one thing that I consistently repeat and believe in is that the Language of Food is universal. The Malaysian, the Singaporean, Indian and the Austrian share the "stretching" the dough technique by way of their Roti Canai, Roti Prata, Kerala Parotta and. Roti Canai or Roti Cane is Roti (Indian style flatbread) served with a side of Canai.