Roti Canai

I really should be writing about my unfinished winter stories (this time about the frozen canal . . .)  I know. . .  I know. . . , it's already spring. . .  the snowdrops have come and gone , the crocuses are wilting and practically squashed in the field. . . and I have yet to finish my winter stories!!!

Well. . . that's me, I do tend to write whatever comes to mind. I do have other interesting stories for example our recent weekend trip to the oldest city in Germany, Trier which happens to have ruins from the Roman times. But no. . . instead I am writing about my attempt at making roti canai.

Yeah. . . roti canai. I never bothered to learn to make it because for one thing, I can get the fozen ones from the Oriental shop. No hassle no bustle, just fry them in the pan. But then lately I found the frozen ones are no longer to my liking, it's just not the same thing as the fresh ones from the stall. . .

Then, one day I came across a fellow blogger Karimhanim making her own "roti canai", see here. Looking at her recipe, I thought "hmmm not that difficult it seems. . . " So, I made a mental note to try it one of these days. Then last week, I came across a forum where a lady mentioned that she made her "roti canai" using bread maker(BM). Now that really piqued my interest because you see, I do not like kneading . . . so if BM can be used, then it sure helps a lotttt. . .

So here is my first ever "roti canai"

It's not that difficult afterall. . .  Somehow I thought making "roti canai" needs a lot of strenght. . .  you know the way some of them sweat over the fire. . .  I remember how we used to make jokes when I was younger, it's the sweat that made it yummy (disgusting joke I know. . . )

Of course my "tebar" needs a lot of improvement. . .  there were a lot of tears/holes in my roti when I "tebar". . .  but who cares???

BM making its job. . .

Cover and leave it for 6-8 hours

I pressed it as thin as possible on the pan so it would become bigger . . .

Eaten with "kari daging kerisik"

It's a nice recipe, using a combination of ghee, oil and eggs. Even though I used only one egg (and not two as required), the taste and texture was still nice. Next time, I will leave it covered overnight. I found that the dough becomes softer the longer you leave it. Thank you to the lady who posted the recipe, unfortunately I do not remember the name of the forum, but I did write down her name and that is Catlady.