Penang's resturant Roti Canai

Topic started by Domini212 (@ pool-68-161-96-38.ny325.east.verizon.net) on Thu Jan 1 14:01:07 EST 2004.
All times in EST +10:30 for IST.

So far I have seen four recipe for this dish

1) * 600 gm plain flour
* 1 tbs salt
* 1 cup warm water
* Sugar to taste
* Ghee

2) 1 egg
1 cup warm water and 1 tsp salt mixed together
3 tbsps ghee or butter
600 gms flour
Sugar to taste

3) 2 C Flour
1 C of liquid (half milk & water)
1/2 tsp each of salt & sugar
3/4 C of melted butter/ghee (if preferred) or pam

4) Roti chanai is made from normal wheat flour and made into a dough by adding margarine/butter, egg, condensed milk and salt.


I was wondering which one of these is the one made in the Penang resturants serves in the New York area (chinatown and queens) Its really think and fluffy. (Not the thicker one). If its not any of the ones above or needs corrections, please correct me.

Thank You


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