Asal-usul roti canai:-

Roti means bread in Hindi, Urdu, most other North Indian languages, and Malay. The term "canai" derives from "channa", a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with. The term "channa" is also used in Pakistan. In English, roti canai is sometimes referred to as "flying bread," a term that evokes the process of tossing and spinning by which it is made.

 

The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

 

One of the characteristics of roti canai and its derivatives is that it can be eaten with the hands, without the need for utensils. This makes it a convenient dish to consume, while being filling. This characteristic makes it a dish of choice as breakfast or as supper (the fourth meal of the day, generally eaten after nightfall).

 

Traditionally, it is served with dal or 'dhal' (lentil) curry, which in North India is prepared with chana dal. It can sometimes be taken with sugar or condensed milk.

 

Ok, back to business. I have 2 type of recipes, as I have 2 different “Gurus”, the first one is Ustaz Iskandar who has a stall infront of Sultan Ismail Petra Airport, Pengkalan Chepa and also Tuan Guru Mohd Izhair (Mat) of 339, Clyde Road, Bryndwr. You can modify the recipe to follow your bud taste, but the best method (from mixing to “genteling”), is from Tuan Guru Mat.

 

Kelate’s Recipe

 

Jenis tepung: Anchor (sauh)/Blue label/Cap pen/Cap kunci

Sukatan:- 1kg tepung = 20-25 keping roti

 

Bahan:-

1. Gula - 2 sudu besar

2. Susu - 2 sudu besar (krimmer - teapot/gold coin)

3. Garam - 1 sudu teh

4. Air - 570ml

5. Telur - 1 biji

6. Marjerin - 1 sudu besar

7. Nescafe - 1/2 sudu teh

 

Cara:-

1,2,3,4,7 - kacau hingga sebati (air rasa macam Nescafe susu)

Campur telur - terus kacau

Campur Marjerin

Campur tepung - uli sampai licin/tak lekat tangan/tak putus

Kemudian tutup dengan kain selama 30/45 minit

Bulatkan dan sapu marjerin keliling (gentel)

Tunggu 1/2 jam sebelum tebar

 

Mat’s Recipe

 

Jenis tepung: Pam/Elfin/Champion - high grade flour

Sukatan:- 1kg tepung = 20 keping roti

 

Bahan:-

1. Air - 2 cawan

2. Susu - 1/2 cawan (Evaporated milk)

3. Garam - 2 sudu teh

4. Spread - 1 sudu besar

5. Kuning Telur - 2 biji

 

Cara:-

1,2,3,4,5 - kacau hingga sebati (spread cairkan dengan microwave)

Campur tepung sikit-sikit dan kacau dengan senduk

Bila dah likat, uli sambil tengok TV sampai lembut dan jika masih melekit, tambah tepung sambil uli sampai licin/tak lekat tangan/tak putus

Kemudian, bila dah ok, tunggu iklan, kemudian bulatkan.

Sapu spread keliling dan campak masuk dalam Tupperware

Simpan untuk tebar

 

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Lepas step di atas, boleh tebar dah.... Kalau tak reti tebar, boleh penyek atas meja, lepas tu tarik tepi sampai betul-betul nipis.... Kalau rupa tak lawa pun, rasa tetap ada....