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Crisp Pulled Flatbread
Roti Canai (Malaysia) or Roti Paratha (Singapore)
- Make
8 pieces
- Difficulty
Medium
By Robert Danhi
Published 2008
Buttery, crisp-edged, yet possessed of distinctive elasticity and chew, this Malaysian descendant of Paratha bread from southern India takes some time to prepare, but is a fun project that’s well worth the commitment. It’s invariably served with a meat or vegetable curry stew for dipping although my nephews Hunter and Garrett like dipping into granulated sugar. This same dough can be stuffed with all sorts of fillings.
For simple versions an egg is
Photos
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Variations
Part of
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Perfect perhaps a preamble before going to the method section where one would find the ingredients. Thanks for your prompt response.
There is a preamble to the recipe on the page I am looking at.
Thanks so much. Yes this recipe has a lot of history and steps to it hence why it takes a few pages in the printed book it’s four!