Roti Cane

Roti Cane (cha-ne) is originally from India, and quite famous in Singapore – Malaysian -Indonesia (Sumatra part), and is a companion of goat curry. This is the type of dish that i look for in wedding parties in Indonesia. I don't know what would be the reason of most weding couples choose Roti Cane as one of their wed buffet, but i noticed that it happens more likely if the couple is from Sumatra, or at least one of them. Ah silly me...the reason is simply because it is good... even if we eat naturally without the curry!

Inspiration is from the same usual book Masakan Indonesia, Gramedia, 2008. Modified deliberately by me...I did not add too many butter as i thought that 125 gr as written in the book is too much..

Roti Cane

Ingredients:

• 180 gr flour
• 0,5 tsp salt
• 100 ml warm water
• 60 gr butter, melted

Methods:

1. Combine the flour, salt, water in a big bowl, mix well. Add the butter, mix again.
2. Divide the dough into 8 - 10 parts, round each of them. Let it for 15 minutes.
3. Flour your hand, and the flat surface where you will work your dough.
4. Using your patisserie roll, flat each of the round dough.
5. Heat a small quantity of oil on your pan, fry the dough, turn it now and then till it's ready.
6. Serve it as acompanion of goat curry