Roti Prata? Roti Canai? or......

What do you do with a bread dough that refuses to rise? You turn it into these. :)



No, these are not Roti Prata, they're not oily and chewy. I don't think they can be called Roti Canai as well as I didn't use ghee.

What I was trying to do this morning was to create a garlic loaf using my own mix and match recipe, as usual. The dough was fairly easy to work with. In fact I was quite happy with it as this was one of those rare occasion which I manage to achieve the membrane stage after kneading it for just about 20 minutes.

I left it to prove, all high hopes on this bread. But after half an hour, the dough remains the same. It continued to remain the same even after I've used my hot kettle proofing method. :( Not too sure whether my yeast has gone bad or the garlic powder has inhibited the proofing.

I thought it was a waste to just throw it away. So I decided to divide the dough into smaller portions and roll them out real thin to pan fry them.

The result was very good. The garlic is very prominent in these flat little breads. The kids absolutely adored them. They call them Roti Prata, that's probably the closest they can associate with. But I'll rather call them Roti Garlic.

Roti Garlic

Ingredients

300g bread flour
6g yeast (this can be omitted since the bread doesn't rise at all!)
5g salt
40g sugar
25g garlic powder
50g butter
180g milk

Method
1. Mix all ingredients together and knead into a smooth and elastic dough (about 20 minutes using hand).
2. Divide the dough into 40g portions. Roll each portion out as thin as possible. The dough should be very stretchable like a prata dough.
3. Pan fry on a non-stick frying pan (you can add a little oil to the pan) for about 2-3 minutes on each side, until slightly browned.


Mood: happy