Roti Canai

A classic Malaysian breakfast of Indian derivation, though this flaky finger food is good any time of day (and really good at about three in the morning). A dough of flour, egg, and ghee (clarified butter) is incredibly, almost unbelievably elastic; it's stretched quickly into a tissue-thin sheet, like pizza dough but even more dramatic, then folded back up and griddled. In its best form, right off the griddle, it's flaky and crisp like a good croissant on the outside, soft and steaming and a little bit chewy on the inside. It's also served with curry, often lentil dal; other versions are cooked with egg, or onion, or sardines.

Ingredients :

600 g plain wheat flour

1 teaspoon salt

1 cup warm water or milk

1/2 cup ghee or margarine

1 egg

1 teaspoon sugar

Method :

• Sift the flour and salt together.
• Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.
• Leave for 2-3 hours or overnight.
• Divide dough into 8 equal parts.
• Shape it into balls.
• Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
• Roll up dough and twist it into a coil. Pressing one open end onto the top.
• Roll it again as thin as possible into a round shape.
• Beginning at one of the open ends, roll up dough tightly and coil it again as before.
• Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).
• Heat a pan.
• Bake individually over a moderate heat.
• Turn it over and spread a little ghee on it until both sides are golden brown.

To serve

• Serve roti canai with curry dhal or pickled onion. It can also be eaten with sugar.