All these types of roti use the same dough. Roti Canai (roti cha-nai) is known by various names in different parts of the world. It first originated in India as Roti Paratha. A simple dough, rolled out paper thin, and then rolled or folded to。
The basic roti canai dough consists mainly of flour, water (or milk), salt, a little sugar and a whole lot of ghee. These are mixed until the dough is formed, and then multiple cycles of kneading and resting take place, after。
Roti Float. Chop up cooked roti into squares, put in souroti cap bowl ,cover with Dahl 50%> it will expand in minutes. Lovely on cold wet night in KL。
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