RECIPE FOR CAPE MALAY
Cape Malay roti is not an original
concept, but was developed from the Malaysian Roti
Canai, and it is distinctly different to the Indian
It is flaky, lighter and tastier than
Indian roti, but it is a little more complicated to
make than the very simple Indian version.
The Indian version is freely available
in supermarkets, but I have yet to find a place that
sells ready to fry, or ready to heat and eat Malay
Be warned though, once you get used to it, it will
be very difficult to go back to the Indian variety.
750mll cake flour
100ml self raising flour
45ml oil or melted butter
250ml cold water
butter mixed with oil
Combine flour, self-raising flour and salt in a bowl
Add oil or butter and rub in to form crumbly mixture
Add water and mix to a soft dough
Kneed thoroughly to make an even textured pliable
dough, then roll it into a thick long roll like French
Leave to rest for 30min, covered.
Divide into 8 and roll out on lightly floured board
into 20cm circles.
Dot with 15ml butter, sprinkle with flour and roll
up and stretch into thick ropes of dough.
Roll up both ends of the roll, one side clockwise,
the other anti and fold on top of each other, and
press it together.
Allow to rest for an
Roll out to plate size and fry in a dry pan on medium
to hot heat, turning several times and coating with
butter and oil mixture.
It is ready when both sides show light brown freckles.