Homemade Roti Canai

Saya dah lama sangat tak makan roti canai...entah kenapa saya tak lalu nak makan roti canai yang jual kat kedai tuh..tak kira la kedai melayu ke kedai mamak ke..huhu...kalau budak2 neh nak makan..mesti dengan ayah depa...tapi kalau tosei...lalu pulak saya....agaknya tosei tidak memerlukan uli-ulian yang melibatkan penggunaan tangan dengan banyaknya...hahaha...

Neh merupakan kali ke 2 saya buat roti canai sendiri..and the 1st time was about..ermm...let me think (punya la lama kan...)..rasanya 5 years ago kot..lama dah kan...kali neh saya buat sekali kari tulang dan daging untuk dicicah dengan roti canai tuh...

Resepi neh saya ambil dari rumah mamafami...1st time masa saya buat dulu, guna resepi dari forum cari.com... best jugak...saya rasa sama je memana resepi roti canai pun...tapi kalau saya buat sendiri saya mesti akan buat garing2...tak suka yang lembut tapi liat tuh..

Tq mamafami for the recipe, i CnP from her blog...

Roti Canai

Ingredients :

500 g flour

300 ml water

1 egg

1 teaspoon salt

2 tablespoons condensed milk

1 tablespoon shortening

Method :

1. Prepare the ingredients.

2. Dissolve salt in water.

3. On the mixer and pour in the salt water bit by bit...

4. ...till soft and smooth dough is formed.

5. Make into 11 small balls.

6. Coat with margarine and keep for at least 2 hours. The longer the better. I kept it overnight in the fridge.

7. Pour some oil and margarine in a bowl.

8. Grease the table with a bit of oil and flatten one small dough. Spread a bit of oil on the flatten dough.

9. Hold the dough as shown in the photo and start 'throwing' (tebar)

10. Pull the sides of the dough to get a thinner sheet. Sprinkle with a bit of # 7.

11. Bring the sides to the center

 to form a long dough.

12. Hold upwards and swirl it.

13. Leave it for half an hour.

14. Flatten it.

15. And keep it in a container, each piece must be layered with a small piece of plastic. Or otherwise, fry on a hot pan with a bit of oil.