Specials & catalogue Christmas Recipes & ideas A better tomorrow Ways to shop Help More Shop for business Stores Next, choose a time Pair it with curries, salads or even spreads for a tasty meal. Experience great tasting Roti with every bite. That is why Katoomba is your preferred choice of brand. View more View less . Ingredients. Wheat
1 tsp salt. 1 tsp sugar. 1 tbsp margarine, plus extra for greasing. 1 egg, lightly beaten. 500 ml (2 cups) vegetable oil, plus extra for stretching and cooking. Resting time: 3 hours. Instructions. Place all the ingredients except the oil in a large bowl. Gradually add enough water to make a soft dough.*BEST WAY to Cook FROZEN Roti Paratha/ Roti Canai - So LIGHT and FLAKY*My family loves eating roti paratha with curries and today I am going to share with yo
Instructions. In a medium bowl, combine the buckwheat flour and salt (if using). Add the warm water or milk, a little at a time, while continuing to mix the flour with your hands. Make sure the liquid is well absorbed before adding more. Mix and knead until a soft and elastic dough forms.
I do freeze the cooked roti canai all the time though. I wrap them individually in cling film and put them in ziplock bag and into the freezer. I thaw the roti canai at room temperature and then I either heat it in microwave or in a pan to bring it back to life.
How To Make Malaysian Roti Canai: As mentioned, Roti Canai is much like Malabar parotta. It is soft, and flaky, and tastes best when served hot and fresh. The main ingredients used to make roti canai are flour, salt, and ghee/oil. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a