Learn how to make the famous Roti Canai Paratha, a popular Indian pancake that is flaky, buttery, and perfect for breakfast or as a side dish. This recipe will guide you through the step-by-step process of making this delightful dish, which can be enjoyed with various curries or eaten on its own.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup ghee or clarified butter
- 3/4 cup water
- Extra all-purpose flour for dusting
- 2 tablespoons vegetable oil
Directions
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- Add the ghee or clarified butter to the flour mixture and rub it in with your fingers until the mixture resembles coarse crumbs.
- Slowly add water to the mixture, a little at a time, and mix until it forms a soft dough. Knead the dough for about 5 minutes until smooth and elastic.
- Divide the dough into small balls, about the size of golf balls. Roll each ball in your hands to smooth out any cracks.
- Take one ball of dough and flatten it with your hands. Dust it with flour, then roll it out into a thin, round disc.
- Brush the surface of the rolled-out dough with vegetable oil, then fold it in half to form a semi-circle. Brush the folded dough with more oil, then fold it in half again to form a triangle.
- Dust the triangle-shaped dough with flour, then roll it out into a larger, thin triangle.
- Heat a large non-stick skillet or griddle over medium-high heat. Place the rolled-out dough onto the hot skillet and cook for about 1-2 minutes on each side, until golden brown and cooked through.
- Remove the cooked Roti Canai Paratha from the skillet and keep warm. Repeat the process with the remaining dough balls.
- Serve the Roti Canai Paratha hot with your choice of curry or enjoy it on its own.
