Roti canai
From Wikipedia, the free encyclopedia
 |
This article does not cite any references or sources. (August 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. |
Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia. It is nearly identical to Singaporean roti prata and a close descendant of Kerala porotta.
Roti means bread in Hindi, Urdu, most other North Indian languages, and Malay. The term "canai" derives either from:
i) "Chennai", a region in India which is formerly known as Madras. Roti canai is presumed to have been introduced by immigrant labour from the Madras region where a similar combination of paratha and dalcha - the accompanying lentil curry - is served. [1]
ii) "channa", a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with.
In English, roti canai is sometimes referred to as "flying bread," a term that evokes the process of tossing and spinning by which it is made.
The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.
One of the characteristics of roti canai and its derivatives is that it can be eaten with the hands, without the need for utensils. This makes it a convenient dish to consume, while being filling. This characteristic makes it a dish of choice as breakfast or as late night supper.
Traditionally, it is served with dal or 'dhal' (lentil) curry, which in North India is prepared with chana dal. It can sometimes be taken with sugar or condensed milk. More recently, various improvements on plain roti have been devised to suit the more adventurous tastes of more affluent Malaysians. Generally the newer forms of roti are denoted by using a prefix of roti attached to the additional ingredient used. Variations include:
- roti telur, with fried eggs (telur being the Malay word for egg)
- roti tisu (tissue bread), a paper thin and flaky roti. Also called roomali roti, from roomal (Hindi, meaning handkerchief).
- roti bawang (onion bread)
- roti boom (bomb bread), a smaller but thicker roti
- roti planta, stuffed with margarine and sugar.
- roti sardin, stuffed with sardine and sometimes mixed with ketchup or sambal
Most plain roti are round while those with fillings are square in shape due to the folding of the roti.
Roti canai is very affordable (standard price is RM0.80 a piece in Malaysia), making it extremely popular.
Roti Canai is also now available in frozen form whereby par fried roti canai is processed through blastfreezing technique to ensure soft and fluffy texture upon defrosting and refrying.
The secret or hawker's hint to serve a fluffy yet crispy bite roti canai is to place fried roti canai on a flat surface and with both hands give a soft clap (as shown in the picture below)
[edit] Preparation in pictures
 The mixture is kneaded, flattened, and then oiled, before being folded repeatedly. |
 Roti canai is cooked on a flat iron skillet with a lot of oil. |
 Another picture of Roti Canai making |
Secret of a perfectly served Roti Canai
|
[edit] See also
- Mamak stall
- Paratha
- Kerala Porotta
- Roti prata, the Singaporean variant.
[edit] References
- ^ Jaffrey, Madhur (2003). Madhur Jaffrey's Curry Bible. Ebury Press, 283-4. ISBN 0091874157.
|
||||||||||||||||||||||
 |
This bread-related article is a stub. You can help Wikipedia by expanding it. |
| This article about the Cuisine of India is a stub. You can help Wikipedia by expanding it. |
