Text 5882, 105 rader
Skriven 2011-01-16 20:21:00 av JIM WELLER (1:123/140)
Ärende: malay 3
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Roti Canai (Malaysia) Or Roti Paratha (Singapore) Pt1
Categories: Malaysian, breads
  Servings: 4

  3 1/2 c  All purpose flour
  1 1/2 ts Kosher salt
      1 ts Granulated sugar
    3/4 c  Ghee, room temp.(divided
           use) 
      1 lg Egg, beaten
    3/4 c  Whole milk
    1/2 c  Water

Buttery, crisp-edged, yet possessed of distinctive elasticity and
chew, this Malaysian descendant of Paratha bread from southern India
takes some time to prepare, but is a fun project that's well worth
the commitment. It's invariably served with a meat or vegetable
curry stew for dipping although my nephews Hunter and Garrett like
dipping into granulated sugar. This same dough can be stuffed with
all sorts of fillings. For simple versions an egg is cracked in
center, then some add sliced chilies and onion, and a very common
version is called Murtabak when a dry curry is used a hearty
filling, making it a complete meal. When fillings like eggs or
lentil puree are folded in, they are stretched as for plain roti,
and then topped with a flavorful mixture, folded in from all four
sides, and then transferred to griddle. The Thais use a similar
dough to create a sweet snack with sliced bananas drizzled with
condensed milk.

It takes some practice to master the stretching, pulling and folding
that gives this bread its signature texture. Before you make this
dish for the first time, try to watch the video at
www.southeastasianflavors.com to see me make it for you! A standing
mixer can be used to eliminate some of the work of hand-mixing the
dough. Use the hook attachment for best results.

Timing Note: This dough needs at least six hours to rest but can be
made the day before.

1. Make the dough: Use you hands and a bowl or better yet a
heavy-duty stand mixer with a paddle attachment: Combine flour,
salt, sugar and 1/4 cup of the ghee. Rub together with fingertips
(or run on low with dough hook) until mixture clumps. Add egg, milk,
and water. Using one hand, mix until a cohesive dough forms.
(Continue to mix with paddle until a smooth elastic dough is formed.
Knead into a smooth, soft, elastic dough, about 8 to 10 minutes. It
should be a bit sticky, but not wet. Cut into eight equal pieces,
about 4 oz. each (113 g.). Form into smooth balls. Coat each ball
with one teaspoon of ghee (yes...that much), slathering them well.
Arrange in a single layer on a plate, cover lightly, and allow them
to rest at room temperature for at least 6 hours (The dough can be
made a day ahead up to this point, and kept in the refrigerator).

2. Prepare your workspace: If the dough was prepared the day ahead,
let come to a warm room temperature (Malaysia is tropical). So if
your kitchen is cold, place the dough in warm area, or you can even
microwave it for 10 second intervals. Warm dough is more elastic and
easier to work with. Clean a 2-inch × 2-inch (.6m. × .6m.) surface,
and coat it with a 12-inch circle (30 cm) of ghee (about 2 Tbsp).
Coat hands liberally with ghee.

3. Stretch the dough into a sheet: Put 1 tsp. of ghee in center of
the buttered work area; arrange one dough ball in the center. Press
with your buttered palm to flatten dough into a 6-inch disk, less
than 1/4 inch (0.6 cm.) thick, slightly thinner around edges. Choose
a method, Traditional or Simplified, for stretching the dough:

TRADITIONAL DOUGH STRETCHING METHOD

(Practice This Technique with Cloth Napkin First)

A. Place four fingers of your right hand underneath dough and your
thumb on top, at the 5 o'clock position. Place four fingers of left
hand on top of dough at 8 o'clock

B. Throw dough by moving right hand toward your left side, and then
slapping it back onto table in one quick motion. Each time, as the
dough sticks to the table, pull it back to stretch it further. The
dough gets thinner as it's tossed and pulled. Repeat this until it
become thin as possible without too many holes (a few are okay).

C. Systematically move your hands clockwise around dough perimeter
each time you throw dough, allowing the disc to slowly rotate in
your hands. This ensures an even stretch from all sides. D. Make
sure most of dough is paper thin by systematically moving around
dough perimeter lifting thicker edges, pull outwards to thin and
gently pressing against table to adhere.


  From: Http://Rasamalaysia.Com         
 
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Cheers

YK Jim


... I just flew back from Japan and feel disoriented.

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