Recipes

Roti Canai

Ingredients

Weight/
Volume
Ingredients
1,500 g Laucke Bettong Flour
780 g Water
90 g Sugar
22.5 g Salt

Method

  1. Dissolve the sugar and salt into the water.

  2. Mix all the ingredients together for 5 minutes.

  3. Scale dough pieces at 70 grams.

  4. Round up dough pieces, and coat with oil or margarine.

  5. Rest time 2 hours.

  6. Roll out dough pieces with rolling pin, and stretch into thin pancakes.

  7. Fry the rolled and stretched out dough pieces on hot plate for approximately 1 minute on each side.

  • Yeast Bread
  • Yield: 34 @ 70 g
  • Bake for 2 minutes
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