After the surge of pancake making yesterday, I got to thinking about other types of food that are sinfully good to eat.
Not removing myself too far from the pancake line of production, my mind cast back to a recent trip to Malaysia, where I experienced eating Roti Chennai for the first time. It is made from basically the same ingredients as the pancake- butter, egg, flour and water, and like pancakes can be enjoyed at any point of the day…not to mention, feverishly addictive.
The mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. Finally, the dough ball is flattened, coated with oil and then cooked on a flat iron skillet. Quite unlike the pancake, which is characteristically soft and springy in texture, Roti Chennai is wafer thin and renowned for it's flaky exterior.
Fantastically, Roti Chennai is a very versatile dish as it can be served with curry or like a pancake, wrapped with fruits or a sweet delight for a quick snack. Even though I'm a firm believer in never missing breakfast (or indeed any meal of the day), I never thought I would be able to eat anything as heavy as a roti with curry for the first meal of the day. However, I soon understood the saying "Eat breakfast like a King, lunch like a Prince and dinner like a Pauper", as I found myself set for the day with my typical hunger pangs waning til well after elevenses.
But who am I kidding? Eating Roti Chennai is far more than keeping hunger at bay. They are silk sheets of pure delight. As you take your first bite, you hear the crunch of the crispy Chennai break, and the more you eat, you can literally feel the different layers unravel. Imagine eating a flake…and you're in the right ballpark of textured heaven.