Roti Canai

Ingredients(for 1 medium roti with dhal or curry)

• 1 cup Whole wheat flour (tepung gandum penuh)
• 1/2 cup All-purpose flour (tepung serbaguna)
• 1/2 cup Warm water (Air suam)
• 2 tbsp Low-fat milk (Susu rendah lemak) - optional
• 1/2 tsp Salt (Garam)
• 1 tsp Sugar (Gula)
• 2 tbsp Cooking oil (Minyak masak, preferably canola or sunflower)
• 1 tbsp Margarine or ghee (Mentega/marjerin or minimum ghee for authentic taste) - optional
• 1 leaf Pandan leaf (Daun pandan, knotted (for aroma, optional)) - optional
• 1 stalk Lemongrass (Serai, bruised (optional, for aromatic dough)) - optional

Instructions

1. 1

   In a large bowl, combine whole wheat flour, all-purpose flour, salt, and sugar. Mix well.

   3 minutes

   Using whole wheat flour boosts fiber and nutrition.

2. 2

   Gradually add warm water and low-fat milk (if using), kneading until a smooth, elastic dough forms. Add 1 tbsp oil as you knead.

   7 minutes

   Knead longer for softer, stretchier dough.

3. 3

   Divide the dough into 4 equal balls. Coat each ball lightly with oil, cover with a damp cloth, and let rest for at least 30 minutes.

   5 minutes (plus resting)

   Resting helps dough relax for easier stretching.

4. 4

   Rub a little oil on your work surface. Flatten each ball, then gently stretch and thin it out into a large, almost transparent sheet. Sprinkle margarine/ghee sparingly if using.

   5 minutes

   Use your palms and fingertips to avoid tearing the dough.