Malaysian Flatbread (Roti Canai)

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Erwan gets his hands dirty and teaches a recipe he learned on a recent trip to Malaysia, Roti Canai skillet bread. It’s traditionally served on a silver plate alongside curry sauces and pickles, but works as a great side to any well-seasoned dish.

INGREDIENTS

(Serves 2)

2 cups (300 g) plain bread flour
pinch of salt
1 cup water
6 tbsp butter
vegetable oil for cast iron pan

RECIPE

Melt butter in a pan.

Mix bread flour, salt and water in a bowl, using your fingers mix until a dough forms, and knead for 5 mins.

With a rolling pin, roll dough out and using a pastry cutter, cut into pieces and roll into disks (about 7-8inches in diameter).

With a pastry brush, spread melted butter onto the dough, fold over and roll out into flat tortilla like shape.

Heat a cast iron pan and cook for about 2 minutes on each side.

Eat as is, or serve with a favorite curry or sauce.