Friday, August 30, 2013


 600 g plain wheat flour
Salt to taste
1 cup warm water
Ghee / margarine
1 egg
1-2 tbsp condensed milk


Sift the flour & salt together.

Knead flour, egg, milk & ghee / margarine
 with water (a little at a time) good enough
to make a moderately soft dough or easy
to handle.

Leave for 4-5 hours or overnight.

Divide dough into 8 equal parts.

Shape it into balls.

Flatten each ball with a rolling pin &
fold in 1/2 teaspoon ghee.

Roll up dough & twist it into a coil.

Pressing one open end onto the top.

Roll it again as thin as possible into 
a round shape.

Beginning at one of the open ends, roll up
 dough tightly & coil it again as before.

Roll out dough slowly onto lightly floured
surface ( to ensure air is not forced out ).

Heat an iron griddle & fry the rotis individually.

Turn it over & spread a little ghee on it until 
both sides are golden brown.

Serve roti canai with curry or dhall

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