Flip, Toss Roti Pisang (Banana) I really salute the roti canai chef!

By WoonHeng · 90 min

Ingredients

Instructions

1. Put the water, salt, sugar and oil in a large bowl and stir until the sugar dissolves. Add the flour and mix with a spatula or rolling pin, then knead into a cohesive ball.
2. Cover with a tight lid and rest for 10 minutes. Uncover and knead again until the top is smooth. Divide into 4 equal pieces and shape each into a ball.
3. Add 1 tablespoon of oil to a plate or 8-inch cake pan. Coat each ball generously in oil. Cover and rest for at least 1–2 hours, or overnight in the fridge; if using overnight dough, bring it to room temperature before use.
4. Grease your palm and the work surface. Flatten one dough ball into a thin circle with the heel of your palm, then flip and stretch it until it is about 4–5 times its original size.
5. Top with banana slices, pieces of vegan butter and a sprinkle of sugar. Bring the sides into the middle, overlap the edges slightly to seal, then fold the top and bottom edges in to form an enclosed large rectangle.
6. Heat a pan with vegan butter or oil over medium heat. Place the roti seam side down and cook until golden brown, about 3–4 minutes; lower the heat if it browns too fast. Flip, cook another 3–4 minutes, adding more oil if needed, until it puffs up and the banana caramelises. Repeat with the remaining dough.
7. Serve warm, with dal or on its own.

Summarized from WoonHeng's video. Watch it for the details.

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