Cheese Roti Canai
Crispy skin Malaysian roti canai flatbread with soft texture on the inside. No yeast needed. Stuffed with loads of cheese and sprinkles of spring onion. Perfect to enjoy as is, or dipped in lentil curry!
Servings: 10 pieces
Ingredients
The Dough
- 4 cup bread flour (520 g)
- 1 ¼ cup water (310 ml), room temperature
- 3 tablespoon butter (45 g), melted
- 1 large egg , room temperature
- 1 tablespoon honey
- 1 teaspoon salt
The Filling
- 2 lb shredded mozzarella (900 g)
- 2 cup chopped spring onion (200 g)
Instructions
The Dough
- Add all ingredients in a bowl of a standing mixer. Knead for 10 minutes and then rest for 5 minutes. Cover the bowl with a kitchen cloth. Continue to knead for another 10 minutes.
- Lightly grease your hands and a container with some oil. Divide the dough into 10 pieces (3.2 oz or 90 grams each). Make into balls and place in the container. Cover tightly with a cling film and leave to rest for minimum 4 hours at room temperature. Place in the fridge if you want to keep them longer than that.
Shaping
- Heat a pan with just a bit of oil, on medium heat.
- Lightly grease your working surface and rolling pin with some oil. Place a ball on working surface and press into a small square with your fingers. Using a rolling pin, roll it into a bigger square that's almost twice the size of your palm.
- Now with your fingers, lift one side of dough and gently pull it. Repeat to rest of the sides, and you'll end up with more or less 12 inch (30 cm) square. Sprinkle a handful of cheese on the center, followed by some spring onion.
- Fold the sides like an envelope. Cook for 3-4 minutes on each side or until golden brown. Keep warm in a kitchen cloth while you continue with the rest.
Notes
- Keep the raw dough balls in the fridge if your kitchen is too hot.
- Raw dough balls last up to 4 days in the fridge.
- Bring raw dough balls to room temperature before shaping.
- Raw dough and cooked roti canai last up to 6 months in the freezer.
Nutrition
Calories: 513.8kcal | Carbohydrates: 43.7g | Protein: 27.5g | Fat: 25.1g | Saturated Fat: 14.4g | Cholesterol: 99.4mg | Sodium: 845.3mg | Potassium: 189.2mg | Fiber: 1.8g | Sugar: 3.4g | Calcium: 486.3mg | Iron: 1.3mg
