A few months ago when I was in Asia for holiday, I ate roti paratha or we called roti canai once or twice a week. Roti canai also one of the all time favourite food in certain country like Malaysia and Singapore. Indian restaurant are at every corner in Malaysia and they served roti canai all the time and they are always a favourite.
Roti paratha or roti canai is a soft yet crisp fried flat bread, usually served with curry sauce like chicken, beef or fish curry, dalcha and some Indian restaurant even served with spicy sambal chilli sauce. I was thinking about roti paratha recently and made it after I found a simple recipe from pinterest called it Kerala parotta. There are many recipe about Kerala parotta and most of the basic ingredients are the same.
Ingredients;
2 cups flour
1 teaspoon salt
1 teaspoon sugar
2 tablespoon oil
1 cup water (more or less)
METHOD;
- In a large bowl, mix flour, salt, sugar and oil.
- Add water little by little and make a dough. Knead for a few minutes until the dough soft.
- Add some oil all over the dough and keep it covered for at least 15 minutes.
- Take the dough and make it a 6-7 sized balls.
- Take one ball and flatten as thin as possible using a rolling pin on a greased oil surface.
- Apply little oil over the dough while rolling whenever possible.
- Pull and pleating the circle to the end. After making pleats, stretch and roll them. Repeat with all the dough.
- Meanwhile, heat up the pan over medium heat, add a little oil and take the rolled ball and roll it using rolling pin into slightly thin circle.
- Place the paratha and cook for 2-3 minute on both side or until brown spots appear.
- Remove from pan and gently flip the paratha like clapping the hands to make the paratha soft, layers out and flaky.
- Serve with fish or prawn curry.
Bon appetit!
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