Roti Canai
Preparation time60 min
Cooking time15 min
Portions4
FromAsia
Ingredients:
• 100 g wheat flour
• 50 g rice flour
• 100 g coconut milk
• 1 pinch of salt
• 1/2 teaspoon sugar
• 1 teaspoon oil
• 50 g rice flour
• 100 g coconut milk
• 1 pinch of salt
• 1/2 teaspoon sugar
• 1 teaspoon oil
Instructions:
• In a dish, mix together the flours, sugar and salt.
• Pour in the coconut milk.
• Knead the dough gently to form an elastic and homogeneous ball and let it rest for 1 hour.
• Portion the dough into 4 balls and roll them thinly on a floured work surface.
• Fold the edges together to form a rectangle.
• In a non-stick frying pan, lightly oiled using absorbent paper, fry the pancakes for about 3 minutes on each side.
• Pour in the coconut milk.
• Knead the dough gently to form an elastic and homogeneous ball and let it rest for 1 hour.
• Portion the dough into 4 balls and roll them thinly on a floured work surface.
• Fold the edges together to form a rectangle.
• In a non-stick frying pan, lightly oiled using absorbent paper, fry the pancakes for about 3 minutes on each side.
| Energy | Total carbs | Sugar | Total fat | Saturated fat | Omega 3 | Fibers | Sodium |
|---|---|---|---|---|---|---|---|
| 192.2 Kcal | 29.6 g | 1.8 g | 6.3 g | 4.3 g | 0.0 g | 1.6 g | 66.8 g |
The nutritionist's advice:
These breads, which are similar to Indian naans, can be served with dishes with sauces such as curry instead of rice.
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Last modified date: 7/4/2022
