Text 5883, 105 rader
Skriven 2011-01-16 20:22:00 av JIM WELLER (1:123/140)
Ärende: malay 4
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Roti Canai (Malaysia) Or Roti Paratha (Singapore) Pt2
Categories: Malaysian, breads
  Servings: 4

           MY SIMPLIFIED, FOOLPROOF
           DOUGH STRETCHING METHODS

A. In this method, the dough never leaves the table. Instead, you
pull and stretch it from the center outwards. Make sure most of
dough is paper thin by moving around dough perimeter with your
fingertips and thumbs, lifting thicker edges, pulling outwards to
thin, and gently pressing against table to adhere.

B. Systematically, slowly, work your way around the perimeter of
dough circle pulling outwards to thin the dough. For the first few
rounds, pull 3 to 4 inches (about 8 to10 cm.) each time, making it
thinner and thinner. As it gets thinner, it will be obvious where
the thicker parts of the dough are. Focus on those areas. Keep going
until you achieve a paper thin sheet. It should reach about 2 feet
in diameter. Use the tips of your fingers to smooth those inevitably
thicker parts paper thin.

SHAPE THE BREAD

A BIT MORE COMPLICATED:PARATHA STYLE (Able to Cook Immediately)
Using two hands, fold top quarter of dough over itself, almost
reaching middle of sheet. Fold top edge over again to meet the top
edge. Then repeat with other sides to create a square multi-layered
square of dough about 6 to 8 inches (about 16 to 20 cm.) Each time
you fold, try to capture some air in-between layers.

SIMPLE: ROTI CANAI STYLE(Needs to Rest But Has More Layers) Form
sheets into layered ropes: Drizzle the paper-thin dough sheet with 1
teaspoon of ghee. Using two hands, fold top quarter of dough over
itself, almost reaching middle of sheet. Fold top edge over again
until you create a 1 to 2-inch (3 to 5 cm.) wide long rope. Each
time you fold, try to capture some air in-between layers.
(Alternate, simple method: loosely roll dough, jellyroll-style, into
a 2-inch (5 cm.) wide rope.)

Beginning from one end, coil up the rolled rope into a loose
pinwheel. Pull the outer end into center, and tuck it in. Flip the
coil over. Each coiled disc should resemble a turban, and be filled
with pockets of air. Repeat with all remaining dough balls. Let them
rest at least 5 minutes for gluten (protein) to relax. This will
make flattening them easier, and result in a more tender flatbread.

COOK THE BREADS:

Heat a griddle or large sautoe pan over low flame. Firmly flatten
and spread one disc of dough until it is 7 inches to 8 inches in
diameter or (18 to 20 cm.) The dough will be elastic, and may pull
back a little: That's okay. Drizzle the griddle with a little ghee.
Add one bread to the pan, and cook slowly, turning once, 3 to 4
minutes per side, rotating occasionally to ensure even browning.
Cook until each side is deep golden brown, even if that means more
cooking time than you expect. The first bread is always a “tester,ö
telling you whether to raise or lower the heat. Transfer the breads
to a work surface, and then use a clapping motion (careful it will
be hot), slapping the bread together between your hands to separate
the layers. Repeat with remaining roti, cooking as many as will fit
in the pan at one time. Serve with curry, other flavorful heavily
sauced dishes, or use it as a flatbread for a warm sandwich.

Notes

1. When making the dough, have the ghee at room temperature, about
75 - 80F (23- 26 C.) (it should be liquid). This ensures it mixes
well into the dough. This will be important when forming the dough,
since if it's too cold it becomes deceptively thick.

2. Resting dough after mixing allows you to stretch it as thin as
possible. Kneading the dough forms layer of gluten protein, making
the dough elastic. But the six-hour resting period allows the dough
to relax again, enabling you to stretch it paper thin.

3. Pulling dough paper thin and drizzling with ghee creates multiple
layers. The coating of ghee keeps the layers separate and traps
moisture and air. This air expands during cooking, making the roti
light and flaky.

4. Slap the cooked flatbreads to fully separate layers. The final
stage of slapping the dough together separates the finer layers of
dough that have adhered together (especially with round version
above), increasing delicateness.

Source: Robert Danhi southeastasianflavors.com


  From: Http://Rasamalaysia.Com         
 
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Cheers

YK Jim


... I just love Chinese food. My favourite dish is number 27.

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