Gluten-Free Roti Canai - Egg-Free / Yeast-Free / Baking Powder-Free
Recently, Roti Canai from our country was awarded the title of the world's best bread, receiving well-deserved recognition from the international community!
Although it has risen to become the world's most beloved bread, those with some nutritional knowledge are aware that Roti Canai falls into the category of "high glycemic" foods. This is because it's made using refined flour and a significant amount of artificial margarine (Planta). Prolonged consumption can not only lead to elevated blood sugar levels but also contribute to the body's metabolic burden due to the trans fats found in margarine. So, individuals with conditions like diabetes, high blood pressure, and high cholesterol should consume it in moderation.
I've made some technical adjustments to the preparation method in this recipe. It not only results in a lighter and fluffier texture but also offers a multi-layered mouthfeel. Plus, it's easy to make, even simpler than cooking instant noodles. Furthermore, it's egg-free, low in oil, and does not contain yeast, baking soda, or baking powder!
While Roti Canai has earned its title as the world's most beloved bread, there are health concerns associated with it. Therefore, consider trying Goglufree founder - Mr. Gary gluten-free Roti Canai, which offer a "zero burden" Roti experience for everyone!
Gluten-Free Indian Pancakes Ingredients: (Makes 2 rotis)
- Goglufree Brown Rice Bread Flour - 100g
- Water - 250g
- Sugar - 5g (optional)
- Oil - 5g
- Salt - 2g (optional)
Instructions:
Start by pouring the brown rice bread flour and all the ingredients (sugar, salt, oil, water) into a bowl.
Mix everything together until you have a smooth mixture with no lumps. You can sift the flour beforehand to ensure there are no clumps.
Prepare a non-stick frying pan (no need to preheat) and spray or grease it with a thin layer of oil.
Next, pour 2 spoonfuls of batter onto the frying pan, then use a spoon to spread it into a circular shape. Cook over medium heat until the bottom is "half-cooked."
Cook over medium heat for about 2 minutes before flipping it over. The first side of the roti should be flat. Then, take one spoonful of batter and spread it thinly on the roti by making circular motions with the spoon. This will add some texture to the pancake.
When the temperature reaches a peak, the roti will expand (remember not to burst it!). This way, the batter inside will cook thoroughly, and the roti will have even more layers of texture.
Once the roti is golden brown, it's ready to serve.
A final reminder:
Since a non-stick frying pan is used, it might still retain some heat from the first round of cooking, causing the batter to come off the pan more easily (as shown in the picture below). It's recommended to either let the pan cool down slightly or hold it with your hand (away from stove) to reduce the chance of the batter coming off.
Once the aromatic and gluten-free roti canai is done, you can use your hands to gently pat it, then dip it in curry sauce. Enjoy it with a cup of tea tarik, and even at home, you can experience the delight of this beloved national dish without any health burdens!
