Comments 3

Roti Canai / Cane / Prata Bread

Hmm.. How should I start this? My brain doesn’t want to work now. But it has to, since little boss is sleeping so I have to use the chance :p Or maybe my brain wants to join my daughter’s in dreamland? Not easy :p

Oh well, I couldn’t remember when I made this. Thanks to my wonderful husband who suggested me to post recipe 3 times a week. As the result I have tons of posts waiting to be posted. That’s why i don’t remember when I made this :p

That day I felt like eating this, because this was the only carbohydrate I could eat when I was in my first trimester pregnancy. Of course I bought it that time. I was too sick to go to kitchen *excuse* 😀

No wonder this thing is a bit pricey in Indonesia. because it took looooooooooooong time to make it. really time consuming *sigh*. I don’t think I’ll make this thing ever again. Just have to wait until my next holiday to Indonesia *grin* 😀

To be honest, I don’t know where this food come from. And I don’t know which one the exact name. So I put all three together as the title.

Okay, lets see the ingredients now 🙂


1.5 cups AP flour

1/4 cup ghee

1/2 cup water

Pinch of salt

1/4 cup ghee (for shaping)


How to:

– Mix flour and salt in a bowl (I used mixer).

– Add in ghee, mix well.

– Gradually add water enough to bind the dough.

– Knead the dough for 10 minutes (by hand) or 5 minutes (by mixer).

– Put it back to the bowl, cover with plastic film and let it rest for at least 2 hours. The longer the better. I suggest to let it rest over night.

– Next steps I explain them by pictures. You’ll need to use the extra ghee here, so it won’t stick to the table and you won’t need any oil or butter to cook it. There are 2 methods  to shape this bread. First one is easy square.

– Second one is a bit tricky, but it gives better looking than the square one. You have to flatten the dough a bit with rolling pin, so it’ll cook all the way.

– In a hot pan with medium heat, place 1 or 2 bread, cook until the surface is slightly brown colour. It takes around 5 minutes for each side.

– Serve while its warm with a bowl of chicken curry. You can dip the bread into curry or mix it all together. For a thicker curry, you just need to cook it a bit longer and a bit more coconut milk or cream.

Enjoy! 🙂



  1. Pingback: Kari Kambing (Lamb Curry) | Ridha's Kitchen

A nice comment will make my day ^^

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s