An authentic Malaysian, Singaporean, Thai and even New York Recipe from the wonderful duo at Laut NYC
ROTI CANAI RECIPE FROM LAUT NYC
1lb all purpose flour
1 tsp sugar
1 cup oil
pinch of salt
3 sp Condensed milk
water level usually varies as all flours are different but the consistency of the dough should be the same as playdoh
Butter to cover the the dough
mix and sift the dry ingredients first
add oil /clarified butter knead and gradually add in the water (the dough should be soft and not sticky)
knead for 15 mins and let the dough rest for 30 min covered w. a damp cloth
knead the dough again and form round pieces about 100-150 gm each and rub with butter / ghee and let it rest again for an hour, this to allow the gluten to form so we can achieve the elasticity and it can stretch.
later flip the roti and cook in ghee on a flat top.
For an exclusive interview with husband and wife, Salil and Stacey, check out the blog in a couple of days