Roti Canai/Paratha (Indian Pancake) recipe

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Ingredients

¾ cup warm water
1 teaspoon salt
1 pinch white sugar
4 ¾ cups all-purpose flour
3 ½ tablespoons clarified butter (ghee)
1 egg
1 teaspoon water
2 tablespoons ghee (clarified butter), divided

Nutrition Info

356.7 calories
carbohydrate: 56.8 g
cholesterol: 45.8 mg
fat: 10.1 g
fiber: 2 g
protein: 8.5 g
saturatedFat: 5.8 g
servingSize: -
sodium: 301.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl, work in 3 1/2 tablespoons ghee using your fingertips.

  2. Beat egg and 1 teaspoon water together in a bowl, add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.

  3. Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.

  4. Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat, cook roti until browned, 1 to 3 minutes per side.

Recipe Yield

8 servings

Recipe Note

Breakfast, lunch, tea time, and dinner - this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up.

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