Roti (bread)
canai is a popular breakfast and snack dish in Malaysia, and one of the most
famous examples of Malaysian Indian cuisine. It is said that the dish was
brought over from India by Indian Muslims, also known as "Mamaks" in
Malaysia, and is served in Mamak stalls located in both rural and urban
Malaysia.
Roti canai is
made from dough which is usually composed of fat (usually ghee), flour and
water; some recipes also include sweetened condensed milk. The dough is
repeatedly kneaded, flattened, oiled, and folded before proofing, creating
layers.
The dough ball
is then flattened, spread out until paper thin (usually by "tossing"
it on a flat surface), and gathered into a long rope-like mass. This
"rope" is then wound into a knot or spiral and flattened, so that it
consists of thin flakes of dough when cooked.
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