Cara Membuat Roti Canai (Maryam/Prata) yang Gurih!

Roti Canai (Maryam/Prata). 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' or 'roti prata' is a flatbread of Indian origin and is extremely loved in countries like Malaysia and Singapore. Roti canai is like the Southeast Asian flat croissant. It is rather similar due to the flakiness of the layers of oiled dough.

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. Cara membuatnya pun tidak sulit, kalian dapat memasak Roti Canai (Maryam/Prata) hanya dengan menggunakan 9 bahan dan 8 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Roti Canai (Maryam/Prata)!

Bahan Roti Canai (Maryam/Prata)

1. Sediakan of tepung terigu.
2. Diperlukan of telur ayam.
3. Dibutuhkan of minyak goreng.
4. Diperlukan of air hangat.
5. Sediakan of susu bubuk (saya skip krn stok kosong😁).
6. Gunakan of gula halus (optional).
7. Gunakan of garam.
8. Dibutuhkan of Sekucupnya margarin.
9. Diperlukan of minyak goreng (utk merendam adonan).

These roti are modified and made famous by Mamak. Roti maryam is one of popular food in Arabic village of Surabaya (Indonesia), Ampel. Served with gulai kambing kacang hijau (goat and mung bean curry). Roti maryam itself is influenced by paratha, a flatbread that originated in the Indian subcontinent.

Langkah-langkah memasak Roti Canai (Maryam/Prata)

1. Masukkan telur ayam, air hangat, dan minyak goreng dalam satu wadah. Kocok dengan garpu, aduk hingga rata.
2. Tambahkan tepung terigu, garam, gula halus, dan susu bubuk. Uleni dan banting2 adonan hingga kalis dan tidak lengket.
3. Bulatkan adonan sesuai dengan ukuran yang diinginkan. Kalau saya kurang lebih 1.5 kali ukuran bola ping pong. Lalu rendam adonan dalam minyak goreng. Tutup wadah dengan kain bersih lalu diamkan selama 1-2 jam.
4. Setelah didiamkan pipihkan adonan setipis mungkin dan selebar mungkin menggunakan tangan atau rolling pin. Setelah pipih, untuk mendapatkan tekstur berlapis iris adonan menggunakan pisau (maap sy kurang rapi😁).
5. Pipihkan gulungan adonan menggunakan tangan dengan ketebalan sesuai selera..
6. Panaskan teflon, panggang roti maryam diatas api kecil hingga matang dan permukaan berwarna kecoklatan..
7. Sajikan roti maryam selagi hangat bersama kari, gulai, atau aneka toping, saya cuma pakai gula aja udah enak😋😊.
8. Seratnya cantik kan😁.

A word "roti" means bread in Bengali, Hindi. Roti Prata does exist in India, but only in a small part of Southern India and predominantly in a place called Chennai. Over there, this dish is simply called Prata. Indian migrants brought this dish to Malaya where it became known as Roti Prata. The Malaysians however, named this dish Roti Canai which.