Roti Canai . Across the restaurants, mamaks, hawker stalls and kitchen tables of Malaysia, the roti canai is a national favourite and it's easy to see why. The roti canai is a flakey, layered and buttery flatbread originating in southern India and brought to Malaysia by those immigrating south. The beauty of the roti canai is that the dough Spring Home Frozen Roti Paratha, Chinatown Frozen Roti Prata and FairPrice Frozen Roti Prata 3 Must-Know Facts: To make prata crispy and flaky, it's important to pre-heat your frying pan. Then drop in prata while it is still frozen. Keep frozen prata in the freezer until the last minute. 1-1/2 cups ( 10oz or about 300 gms) all purpose flour; 1/2 cup ghee (clarified butter) 1/2 cup water, give or take few tbsp. salt to taste Step 1: Pan fry the frozen roti dough directly on a pan on medium heat. Prepare a pan with 2 tablespoons of oil. On medium heat, place the frozen roti canai/prata/paratha dough to gradually soften the dough. Then place a parchment paper between each roti and make a stack. Then transfer the entire stack into a freezer bag and freeze.Precooked rotis are just partially cooked and cooled to room temperature and covered in a napkin/cloth and it will keep for up to 4 days in the refrigerator longer in the freezer. 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. Looking for a quick alternative to making roti from scratch? Perhaps, you can try Shana wholemeal chapati, 20 rotis in a pack and cost 3 Pounds about at our #roticanaiairfryer #airfryer #roticanai Pengalaman nak fry roti canai dalam air fryer, akhirnya memang brand cap KAWAN juga yang sedap. Yang brand lain tak b Add salt. Stir in beaten egg and coconut milk until a smooth batter forms. Strain batter to remove any lumps. Brush a little oil onto a non-stick pan on medium heat. Pour a little batter into the roti jala cup until about half full. Move the cup in a circular motion over the pan to form a lacy pattern. Cook until set. To prep the roti, combine the flour, sugar and salt in a large bowl. Add the ghee then, using your fingers, rub into the flour mixture until it resembles pebbly sand. Make a well in the centre. Crack in the egg and add the water. Stir until the mixture just comes together. PXoS.