Capati / Roti Canai. Chapati is a type of unleavened flatbread made from a type of wheat flour called Atta. The term roti can refer to a variety of flatbreads in Asian cuisine. Roti is sometimes known as chapatti.
Pada artikel kali ini, kita akan membuat Capati / Roti Canai dengan 5 langkah. Yuk disimak cara mengolahnya.
Some say it originated in Chennai but it can be found throughout Southeast Asia, particularly in Malaysia.
Roti canai's dough differs slightly from a standard roti as it is made with plain flour, ghee and water.
And when the dough is kneaded, it is repeatedly folded to create multiple layers.
Kamu bisa membuat Capati / Roti Canai menggunakan 4 bahan ini dan hanya dengan 5 cara mudah untuk membuatnya. Mari disimak
Bahan-bahan untuk mengolah Capati / Roti Canai
- Siapkan 250 gram terigu kunci kalo saya.
- Ambil 3 sdm minyak sayur.
- Ambil 1 sdt garam.
- Siapkan +50 ml air.
Roti canai (pronunciation: /tʃanaɪ/), or roti chenai, also known as roti cane (/tʃane/) and roti prata, is an Indian -influenced flatbread dish found in several countries in Southeast Asia, including Brunei, Indonesia, Malaysia and Singapore. How to make authentic Malaysian flatbread or famously known as roti canai. Fluffy and soft with crispy edges. This homemade dough is very easy to prepare and manipulate.
Cara mengolah Capati / Roti Canai
- Campurkan semua bahan jadi satu, uleni menggunakan air sedikit sedikit..
- Setelah kalis, tutup adonan dengan plastik, kemudian diamkan 15 menit. Saya tadi diamkan 30 menit.
- Bagi adonan 6 buah..diresep asli 200 gram jd 6 buah. Pipihkan menggunakan rolling pin...saya tadi pake tangan..
- Bakar menggunakan api kecil, jika terjadi gelembung diamkan saja. Dan si Canai sudah bisa dinikmati.
- Mudah khannnn..
Roti Canai is such a delight to many Malaysians. It is very much loved by Malaysians from all walks of life. Dipped in dhal curry or fish gravy this flat bread is a culinary delight. Originated from southern India, roti canai is sometimes called roti paratha or roti prata. These roti are modified and made famous by Mamak (Muslim-Indian) hawkers and street stalls all over the Malaysia.
