Roti Chennai

A community recipe by NITYA

Not tested or verified by Nigella.com

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Introduction

This is a sweet bread, originating from Chennai, India. This bread is usually eaten during breakfast and dinner time. Now it is very popular in Malaysia too. Malaysians can't live without this bread, but in Malaysia they have created this bread name to Roti Canai.

Ingredients

Serves: 12

Metric Cups

3 tablespoons evaporated milk
1 tablespoon sugar (mix with the evaporated milk)
375 millilitres water
750 grams flour
2 eggs (beaten)
½ teaspoon salt
2 tablespoons sugar
250 millilitres butter (or margarine, melted)

3 tablespoons evaporated milk
1 tablespoon sugar (mix with the evaporated milk)
13 fluid ounces water
26½ ounces flour
2 eggs (beaten)
½ teaspoon salt
2 tablespoons sugar
9 fluid ounces butter (or margarine, melted)

Method

Roti Chennai is a community recipe submitted by NITYA and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large bowl, mix the sweetened condensed milk with the water,and add the salt, eggs, sugar, and 5 tablespoons of melted margarine or melted butter, and mix well.

Then pour the sifted flour into the mixing bowl and knead the dough for 10 minutes to make a soft dough. Shape dough into a ball and place it in a small bowl. Cover with a damp cloth and set aside in a warm place to rest for one hour.

Portion the dough into 12 pieces and roll each piece into a small ball. Coat each dough ball in the margarine, cover and set aside again for at least 3 hours or overnight (for extra softness).

Heat an iron griddle or heavy pan or non stick pan and grease with a little ghee or butter. Grease a rolling pin and work surface with ghee. Roll out each dough ball to make it as thin as possible.

Fry each dough individually on the hot griddle over medium to high heat until crisp and golden brown, about 3 minutes on each side, adding more of the ghee or oil as necessary. .

In a large bowl, mix the sweetened condensed milk with the water,and add the salt, eggs, sugar, and 5 tablespoons of melted margarine or melted butter, and mix well.

Portion the dough into 12 pieces and roll each piece into a small ball. Coat each dough ball in the margarine, cover and set aside again for at least 3 hours or overnight (for extra softness).

Heat an iron griddle or heavy pan or non stick pan and grease with a little ghee or butter. Grease a rolling pin and work surface with ghee. Roll out each dough ball to make it as thin as possible.

Fry each dough individually on the hot griddle over medium to high heat until crisp and golden brown, about 3 minutes on each side, adding more of the ghee or oil as necessary. .