作法
- 將麵粉、鹽、雞蛋、ghee與煉乳於碗中混合。慢慢加溫水，以手揉8分鐘至麵團柔軟略黏有彈性。Roti canai麵團比麵包麵團更濕。
- 分6等份。每份徹底裹上ghee或中性油——若可能直接浸於油中。蓋上靜置至少4小時，理想隔夜。長時間油浸是麵團能誇張延展的關鍵。
- 備好工作區：抹油的光滑表面（玻璃桌或鋼板理想）、熱鐵板或寬鍋、煎用ghee。
- 取一團休息好的麵團。於抹油表面壓扁，開始拍甩——將一邊拍向桌面同時往外拉，邊拉邊轉，直至麵團薄如紙、半透明、直徑達60公分。有洞無妨；麩質會撐住。
- 迅速折疊：將四角往中央折成方枕形。再折一次成更小方形。接縫朝下放置。
- 鐵板以中大火預熱，加1大匙ghee。將折好的roti煎每面90秒，以鏟壓。麵層會膨起，表面變深金黃。煎好後雙手拍打使層次散開——這是roti canai的展演。趁熱搭配豆湯、咖哩與參巴享用。
Common questions
Can 印度甩餅 be made ahead?
印度甩餅 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 印度甩餅 spicy?
印度甩餅 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 印度甩餅 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 印度甩餅 to make at home?
印度甩餅 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 印度甩餅 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為馬來西亞印裔穆斯林招牌料理，承襲自清奈parotta——泰米爾印度穆斯林勞工於1800年代末將技術帶入馬來西亞。Mamak（印裔穆斯林）餐廳通宵營業，roti canai是早餐、宵夜與任何時段慰藉食物。甩拋技術需多年功夫；mamak師傅以單臂表演式手法將烹飪化為餐飲一部分。「拉」非指吃法而指麵團技術。
