Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia, often sold in Mamak stalls. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta.
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.
Serve roti canai with curry dhal or sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 177 (25%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 46.8mg||14 %|
|Sodium 2147.5mg||74 %|
|Potassium 228.9mg||6 %|
|Total Carbohydrate 115.8g||34 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 111.3g|
|Protein 16.4g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 715
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.