做法
- 在碗中混合面粉、盐、鸡蛋、酥油和炼乳。逐渐加温水,手揉8分钟至面团非常软、略黏有弹性。Roti canai面团比面包面团更湿。
- 分成6等份。每份充分裹上酥油或中性油——尽量浸入油中。盖好静置至少4小时,理想过夜。长油浸静置使面筋松弛到能戏剧性拉伸。
- 搭起工作台:慷慨抹油的光滑表面(玻璃桌或钢板理想)、热铛或宽锅、烹饪用酥油。
- 取一个静置好的球。在抹油表面压扁,然后开始拍打和拉伸——把一边在表面拍打向外拉,旋转,直到面团在60厘米直径上纸薄半透明。有洞没事;面筋抓住。
- 快速折叠:把四边带向中央形成方枕。再折一次成更小方块。接缝面朝下放。
- 把铛加热到中高火加1大勺酥油。每面煎折叠的roti 90秒,用铲压。层次会膨胀,表面变深金色。把熟roti在双手间拍击使层次噼啪——这是roti canai的表演。趁热配豆汤、咖喱和sambal上桌。
Common questions
Can 印度飞饼 be made ahead?
印度飞饼 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 印度飞饼 spicy?
印度飞饼 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印度飞饼 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 印度飞饼 to make at home?
印度飞饼 is more demanding — total time around 385 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 印度飞饼 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Roti canai是马来西亚-印度-穆斯林签名菜,源自钦奈的parotta——泰米尔印度穆斯林劳工19世纪末把技法带到马来西亚。Mamak(印度穆斯林)餐厅彻夜营业,roti canai是早餐、夜宵和任何时候的安慰食物。抛技法需要数年掌握;mamak厨师以单臂表演让烹饪成为这餐的一部分。'拉'指的不是吃法而是面团技法。
