印度蛋煎饼 Roti Canai Telur

勉强做到“见得人” 的煎饼， 依然不怎么美的饼但配上咖哩不错滴！

不想事后费力清洗一番就只好浪费保鲜膜啦

印度煎饼的材料与过程

有种“丑妇”终需见家翁的感觉...

咖哩鱼蛋配煎饼最好吃， 至少可以暂时解解想念之味， 自己亲手做出来的特别暖心虽然煎饼只是勉强及格！

做了无数次印度甩饼Roti Canai， 终于做到勉强算过关的Roti Telur啦。 做印度煎饼最难就是甩翻摊开面团。 终结心得如果真的甩翻摊不是很开， 用手掌挪开到薄薄的四方或大圆型吧， 要加蛋液就这时候加，之后将四个边边对折即可。  其实要把蛋加进去后移到锅中不简单， 也可以先煎一面后放蛋液， 用四个角包折好。真的做到我满头大汗， 还得继续努力揣摩甩饼的手势， 很想做出薄又脆又香的煎饼啊...一定要准备咖哩来配煎饼哦！

印度煎饼
{材料} 面粉200克， 甜炼乳1汤匙， 盐一点， 水100ml, 牛油/酥油1汤匙， 食油适量（涂表面用的）， 牛油适量（煎饼时用的）, 鸡蛋3粒（打散备用）

{做法}

1. 把水，甜炼乳和盐混合在一起后慢慢地倒入面粉中，搅拌均匀。

2. 加入牛油/酥油搅均匀，继续搓揉10-15分钟至面团平滑不黏手。（黏手可以适量加点面粉。）

3. 用保鲜膜盖好搁置一旁约30分钟， 再分割成适量大小的4-6个圆球， 用适量的食油抹上每个圆球的表面后，用保鲜膜盖好放着5-8小时或放入冰箱隔夜.

4. 将面团从冰箱提早半小时拿出来回室温。

5. 在桌上和手上抹食油， 把小圆球用手掌压平, 拉动成四个方面， 越薄越好，在中间放入鸡蛋液，边边有破洞无所谓， 把四个角折回中间。（如果家里有大的圆形钢盘， 可以倒转用来推开面团也行， 在网路上参考到的方法！）

6. 锅中放适量牛油烧热，把包好的面团放在锅上煎至双面金黄色即可。

Roti Canai

{Ingredients} Flour x 200g, sweetened condensed milk x 1 tbsp, a pinch of salt, waterx 100ml, butter/ghee/shortening 1 tbsp, some cooking oil (for glazing), melted butter (for pan-frying used, egg x 3 (Beaten in a bowl)

{Method}

1. In a small bowl, mix water, condensed milk and salt together, slowly pour into middle of flour until well mixed.

2. Add in butter/ghee to continue kneadfor 10-15 mins until dough is smooth and little sticky. ( If too sticky, add add some flour)

3. Covered with plastic wrap and let the dough rest for 30 mins, divide to 4-6 small ball shape, coat each small ball with a thin layer of cooking oil, cove with plastic wrap and rest for another 5-8 hours or overnight in fridge.

4. Remove the small dough from fridge 30 mins early to let them sit at room temperature.

5. Working on the dough, pls coat working pace will a layer of oil as well as our hand, use plam to press small dough to flat, try to pull, flip and stretch till become a thin layer, in middle add in egg mixture, make sure no holes in middle will do, fold each edges to middle to fold a square or round.

6. Heat butter in a frying pan, fry the roti until golden brown for both sides.

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