roti prata a.k.a. roti canai (◎ヮ◎) 南阳风味手抓饼

and after 8 years of residing in beijing, i have finally convinced my ah bu (hokkien term of endearment for mum) to come to visit me..of course, there’s no letting her off… the first thing my hubby and i wanted was curry! mum’s curry is the best… i tried my best to ask her for her recipe, but being a very local singaporean with barely much english education, she had all her ingredients memorised in different languages and, the quantity of each ingredient used, was that of a veteran cook.. yes, everything in agar-ration (i.e. estimation)… (///Σ///) .. i’m not someone who can aga-aga… so i really can’t put up a recipe with aga-aga… but what i can share, is the roti prata i made that goes so well with it ≧(´▽｀)≦

深住北京已长达8年的我，终于把娘亲招过来了。。嗨。。真的是费劲唇舌！不简单。。。当然，娘亲驾到，老小孩和我都同声要求阿母（我是这么称呼咋们家娘亲滴。。。几十年了。。改不了口）烹煮她拿手的咖喱。。原先想将食谱上传与大家分享。。恶梦来啦。。 (///Σ///) 阿母既然没法以一种语言把食材一一说明！地道新加坡人吧。。咋们说是 “rojak” 语言。。。AND！ 食材虽记得了，用量又以 “大概大概” 和 “眼视或适量” 而决定。。 这回还真是。。妈呀。。 这食谱怎么写呀？服了you 阿母！ 没法子，唯独和大家分享俺做滴手抓饼食谱哈 ≧(´▽｀)≦

Recipe & pictorial adapted & translated from BitterSweetSpicy

Ingredients (makes 10)

600g plain flour
270ml water
80g (1/4 cup) condensed milk
15ml (1 tbsp) oil or melted butter or ghee (Faeez suggested adding more)
1 tsp salt
1 whole egg

食材（可做 10片）

600克普通面粉
270毫升水
80克 （或1/4杯）炼奶
15毫升 （1 大匙）油，或融化黄油，或酥油 （Faeez 建议加量）
1 小匙盐
1颗蛋

Directions/方法 
*please refer to the above link for pictorial
*整形图解请参考以上”BitterSweetSpicy” 链接

– In a container, combine water, condensed milk, oil, salt & egg. Mix the wet ingredients until well blended
容器中加入并拌匀水，炼奶，油，盐和蛋

– In a mixing bowl, combine the flour and liquid & beat at speed 1 (low) using the paddle attachment for 1 minute. You’ll get a shaggy mess. Rest for 20 minutes
另一个容器里，倒入面粉，和以上液体食材。厨师机，用搅拌配件，以速度一（或慢速度） 搅拌面团一分钟。此时的面团偏粗糙。休面20分钟

– Change to dough hook & knead at Speed 2 for 10 mins (rest for 5 minute after first 5 minutes). You should have a tacky dough
20分钟后，转用和面配件，使用速度二，揉面10分钟 （每五分钟后，休面五分钟）。面团会有点黏性

－Divide the dough using a cutter into ten 100g portions. Shape each piece of dough into a ball
面团分割成10等份 （各100克左右）。面团揉成圆形

– Coat the dough with oil and place them in a container or a muffin pan. cover pan with plastic and leave it in the fridge overnight
面团刷上油，摆入保险盒，或马芬烤盘。烤盘盖上保鲜膜，放入冷藏库一夜

– Place a dough ball on a working table. Using your palm & fingers, flatten the dough evenly
面团摆在桌上，利用手掌和手指将其压扁

– Flip or stretch out the dough as thin & even as possible, without tearing it. Brush some oil onto the stretched dough
以“飞饼”或伸缩方式将面团拉成薄薄一层，切记，千万不要把面团拉破。拉好得面皮上刷上油

– Fold or gather the stretched dough to form a long piece. Brush some oil
以“折扇”的方式，将面团一折一折，收成长条。再次刷上油

– Starting from both ends, turn them to form an S shape dough. Brush some oil
面条两端往内转圈，形成一个 “S” 字幕。面团刷上油

– Pick up one part of the S-shaped dough & place it over the other part to form a bun-shaped dough
提起”S” 的其中一段，叠上另一端，形成圆形面团

– Using your hand, flatten the dough to form a flat & even uncooked prata
用手掌将面团压扁

– Heat up a flat pan & add some oil. Then fry the prata on medium fire until it turns golden brown
热锅冷油 ～ 用中火煎面团至金黄色即可

Personal notes/温馨小贴士：

– i used 20ml instead of 15ml of ghee
我用了20毫升融化酥油

very well worth the effort…
嗯，除了香，还是香。。真滴值得一做
♪♪(o*゜∇゜)o～♪♪

i am submitting this post to Little Thumbs Up May: Milk hosted by Tze of Awayofmind Bakery House, organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

Pollution index:  198 (unhealthy)