Roti canai, or roti cane, is a type of Indian influenced flat bread found in Malaysia and Indonesia. It is extremely easy to make and eat, and is very filling. This makes it the dish of choice for breakfast or late night supper in Indonesia.
[It’s pretty time consuming to make real roti canai, which is made with two different doughs.
Roti canai from Indonesia. Photo courtesy of SOS Norway.
We use only one type of dough and we still get good pancakes.].
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon sugar
- 3 tablespoons soft butter or oil
- 1 egg
- 4 tablespoons milk
- 3-4 tablespoons water
- oil for frying
Stir together the dry ingredients and cut in butter or oil. In a separate bowl, whisk together the eggs, milk and water. Mix your wet ingredients into the dry and knead it all together until it forms a firm dough. Continue kneading until the dough becomes smooth.
Roll the dough into a 1 + ½ in thick tube and cut into 10 even pieces. Cover the pieces well and let them rest for about 1 hour in your refrigerator.
After the discs have rested, roll each one out into a very thin circle. Heat your oil in a fryer or a thick-bottomed sauté pan and fry each disc until golden brown.
Serve the roti canai warm with butter, cheese, or jam. [Makes 10 pancakes]