Roti prata
Roti Canai is a flatbread made from Malaysia. It shares many characteristics with the Singaporean roti prata and is probably a variation of similar Porotta from Kerala South India. It belongs to the standard dishes in a Malaysian Mamak Stall Street restaurant.
Namensherleitung
Not only in several languages on the Indian subcontinent, but also to Malay, the word roti bread. Canai could be derived from " Channa ", a sauce from North India. Formerly served to the flatbread with exactly this sauce, which consists mainly of cooked beans. In the Malay language, the verb Canai also refers to the process of " flat strike " or " smoothing " or " planing ", which is an important step in the preparation of Roti Canais.
Due to the many derivative works of the name Roti Canai Roti Kosong for the original is now widely used. Roti Kosong literally means bread without and thus indicates the unchanged state ( without additives) of the Court of.
Composition
The dough consists mostly of eggs, flour, water and fat. Usually you use clarified butter as a fat ingredient.
Preparation
The dough is kneaded thoroughly several times, spread out into a thin Teiglaken, oiled and folded. The dough ball will eventually smoothed again oiled and baked on an iron plate ( fried) until a few locations of the dough brownish color.
Serving
The Roti Canai is usually circular, often served with a sauce Dal. The sauce can vary from restaurant to restaurant. In some catering establishments Roti is served on a leaf of the banana tree.
Variations
In recent years, several variations on the original Roti Canais have established in Malaysian street restaurants. The naming reach the variations by a suffix after the Roti. This suffix usually refers to the additional ingredients or the shape of the variation.
Enforced have Roti tellurium, with egg filling, Roti Pisang with banana pieces, Roti Bawang with onions and Roti Milo (cocoa powder filling). Roti Roti Bom Tisu and are according to their shape ( wafer- thin, piled ) has been named.
The fillings of these variations make a folding of the roti dough necessary, which is why most special Rotis assume a rectangular shape.