There are many ways to make a multilayered roti(flatbread), this is a simple fold and coil technique which will give you a fluffy paratha without great effort. Flipping roti can be tricky and best left to the pros.

Paratha also known as Roti Prata or Roti Canai in Malaysia and Singapore. It is an Indian subcontinent influenced unleavened flatbread. The flatbread is crispy and flaky on the outside; soft on the inside. A Paratha can be enjoy with curry, a pat of butter or stuffed with variety of vegetables, egg or meats.

Ingredients for the dough include flour, water and fat; which is usually ghee, butter or just cooking oil. This is a simple and very doable recipe that you can try at home.

Chinese Version: 千层洛饼 (ROTI CANAI)-皮酥内嫩层层分明

Layered Paratha (Roti Canai, Flatbread)

Layered Paratha (Flatbread) Recipe | MyKitchen101en

Dough Ingredients (Yield 490g):

  • Flour (All-purpose) 300g
  • Salt 1 tsp
  • Sugar 2 tsps.
  • Oil 2 tsps.
  • Water 160ml

Mixture of flour and fat:

  • Ghee or Clarified butter (melted) 1½ Tbsp.
  • Flour 1½ Tbsp.

* Butter or cooking oil can be used to replace Ghee, equal parts of flour and fat by weight.

 

Instructions:

1 Mix 300g all-purpose flour, 1 teaspoon salt, 2 teaspoons sugar, 2 teaspoon oil and 160 ml water. Knead the dough by hand until it is smooth and elastic.

Layered Paratha (Roti Canai, Flatbread)

2 Coat the dough with oil to prevent drying and rest for at least 2 hours. Longer resting time is necessary to allow the dough to soften and makes it easier to roll out or shape, you need a pliable dough for this recipe.

Layered Paratha (Roti Canai, Flatbread)

3 Flour-fat mixtures: Mix 1½ tablespoons of melted ghee or clarified butter with 1½ tablespoon of flour. You can substitute ghee or clarified butter with butter or cooking oil. The mixture should be equal parts of flour and fat by weight.

Layered Paratha (Roti Canai, Flatbread)

4 Divide the rested dough into 6 portions, about 81g each, coat with oil.

Layered Paratha (Roti Canai, Flatbread)

5 Slightly flatten dough by pressing it out with your fingers. Use a rolling pin and flatten dough as thin as possible, the dough can be pull and stretch paper-thin and almost translucent. Smear flour-fat mixture evenly.

Layered Paratha (Roti Canai, Flatbread)

6 Pickup both edge of the dough and fold it to the center.

Layered Paratha (Roti Canai, Flatbread)

 

7 Fold again into a long strip.

Layered Paratha (Roti Canai, Flatbread)

8 Hold both end of the dough strip and stretch it longer. Stretching it longer will create thinner layers.

Layered Paratha (Roti Canai, Flatbread)

9 Roll up the dough around itself tightly toward the center.

Layered Paratha (Roti Canai, Flatbread)

Tuck the other end underneath.

Layered Paratha (Roti Canai, Flatbread)

10 Coat with oil, cover and let it rest for 15 minutes.

Layered Paratha (Roti Canai, Flatbread)

11 Gently flatten the coil of dough with your hands.

Layered Paratha (Roti Canai, Flatbread)

12 Cook over medium heat with some oil and butter (optional), flip occasionally until golden brown.

Layered Paratha (Roti Canai, Flatbread)

Fluffy up the flatbread while still hot by clapping it.

Layered Paratha (Roti Canai, Flatbread)

13 Perfect flaky and soft Paratha with crispy outer layer. Serve with curry, pat of butter, ghee or sugar.

Layered Paratha (Roti Canai, Flatbread)

Layered Paratha (Roti Canai, Flatbread)

 

14 How to store Paratha dough: Lay flattens Paratha dough between plastic sheets and put the whole batch in Ziplock bag or airtight container. Keep refrigerated for 3 days or frozen for 1-3 months. No thawing require before cooking.

Layered Paratha (Roti Canai, Flatbread)