Roti Canai/Paratha (Indian Pancake) recipe
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Ingredients
- ¾ cup warm water 1 teaspoon salt 1 pinch white sugar 4 ¾ cups all-purpose flour 3 ½ tablespoons clarified butter (ghee) 1 egg 1 teaspoon water 2 tablespoons ghee (clarified butter), divided
Nutrition Info
- 356.7 caloriescarbohydrate: 56.8 gcholesterol: 45.8 mgfat: 10.1 gfiber: 2 gprotein: 8.5 gsaturatedFat: 5.8 gservingSize: -sodium: 301.8 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Roti Canai/Paratha (Indian Pancake)
Directions
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Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl, work in 3 1/2 tablespoons ghee using your fingertips.
Beat egg and 1 teaspoon water together in a bowl, add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat, cook roti until browned, 1 to 3 minutes per side.