Roti canai..

I'll be honest, i have been requesting my mother her roti canai recipe since forever, when I finally cannot wait anymore, I just refer to whoever's recipe from the internet..tough the methods still used my mother's roti canai making methods. 

I somewhat noticed long ago, it was somewhat a tradition, I supposed, for the newly-weds in my grandmother's village to fry roti canai the morning after the reception for the neighbors who helped in the preparation for the wedding. But since nowadays catering is the go-to for most people, I dont see that anymore.. so I'm somewhat miss the homey feeling of roti canai, the one we knead with our own hands (tough I have never knead roti canai before this)

Ingredients:

2 cups of all purpose flour

A pinch of salt

1 tablespoon of sugar

1 tablespoon of powdered milk (the recipe that I referred to used 1 tablespoon condensed milk)

1 tablespoon of butter (the recipe that I referred to used margerine, and some say to use ghee)

a small cup of water ( there are recipe that say to use ice-cold water, and there are recipe that say to used boiling hot water, to be fair, I use warm water)

extra butter

cooking oil

Methods:

1- in a big bowl, mix together all the dry ingredients and make a well in the center.

2- pour in the water, little by little and start mixing

3- add more water or more flour if you fell the dough is too dry or too sticky.

4- knead until smooth.

5- divide the dough into small balls, about the size of 2 chicken eggs combined, I usually get about          7- 8 balls per batch

6- put in a small dollop of butter in the middle of each ball and smoldered each ball with more butter.

7- put those bowl in a bowl and  submerge with oil.

8- let them rest for at least a few hours or a whole night before the next step

9- the nest step is to spread the ball, fold back in, let rest for a few minutes, before spreading it again.       you could use the mamak spreading style or even the pizzeria style if you can. I just used the on-         top-of-a-big-tray style

10- fry using the extra oil from the submerging of the dough

11- enjoy with dhall, or curry or even sambal.