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What is Roti Canai vs. Paratha: A Culinary Guide about?

This document provides a recipe and instructions for making Roti Canai (Malaysian crisp pulled flatbread) or Roti Paratha (Singaporean version). It involves making a dough of flour, salt, sugar, ghee and milk/water that is rested for at least 6 hours before stretching into very thin, layered sheets. The sheets can be coiled or folded, rested again, then cooked on a griddle until crisp and golden. Proper stretching and layering of ghee ensures the breads are light and flaky. Slapping the hot breads separates

Author

ecasayang

Language

EN