Roti Canai, crispy pancake (Thailand
This involves makin’ too types of simpul dough, one bein’ placed inside the uvva, to create this interesting pancake. They can accompany any sort of curry.
I normally makes this foa mi Thai posse when I am in Pataya, enjoyin', if you know wot I mean!!
Ingredienz
Dough 1
Imperial Metric
Arf a paand of plain flowa 300grms of plain flour
One teespoon of sawlt 5grms of salt
Arf a teespoon shugga 2.5grms of sugar
Free tablespoonz of meltid butta oa oil 45grms of melted butter or oil
One egg, beaten 1 egg, beaten
Free fluid ounzes of milk 60mls of milk
Free tablespoonz of wautta 45mls of water
Dough 2
Foa ounzes of plain flowa 150grms of flour
Free ounzes of softened butta oa oil 65grms of softened butter or oil
To make dough 1 combine the sawlt, flowa an’ shugga in a mixin’ bowl. Add the softened butta oa oil an’ mix togevva wiv yoa finga tips. Beat the egg an’ milk then add enuff wautta to make six fluid ounzes of the liquid.
Slowly add five ounzes of the egg mixture to the bowl. Mix to make a soft pliable dough. Add the remain’ liquid if the dough seems too dry. Knead the dough well on a flowered surface until it is smoove an’ elastic. Shape into a roll an divide into eight equal pieces. Roll each piece into bawl an’ coat generously wiv some butta oa oil, set aside foa one oa too ‘ours.
To make dough 2 combine the butta oa oil wiv the flowa and mix until a smoove dough as formed. Divide into eight equal pieces rollin’ each into a bawl. Covva wiv a cloff an’ set to one side.
To make the ‘roti’, flatten one dough bawl from 1 into a disc about 3inchis in diameter. Place dough bawl 2 in the centre of the disc an’ wrap. On a lightly flowa coatid surface usin’ a rollin’ pin flatten the bawl into a rectangular piece 5x 6 an’ a arf inchis. Roll up the dough lengthways to make a long round shape. Flatten an’ make it into a thin long sheet. Now, roll it from the short end to make a short fat roll.
Cut the roll into too equal arfs. Sit the dough on its side (the spiral of the dough facin’ upwards) an’ roll it into a flat disc of five inch diameter lightly marked wiv the concentric circles.
In a fryin’ pan oa griddle ‘eat arf a tablespoon of oil an’ cook the roti foa about too oa free minits on each side until goldin braan. Transfer to a flat surface pushin’ the edgs of the roti so that they fluff up the middle layers.
Serve ‘ot wiv any curry oa fick soop.
