Roti Canai
This is a classic Malaysian pan-fried flatbread, known for its flaky, airy texture and slightly crisp exterior. It's often served with a savory curry for dipping, making it a popular breakfast or snack item.
An original recipe by Forkin
- Total time
- 2 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 480 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gall-purpose flour
- 120 mlwater, warm
- 1 tspsugar
- 0.5 tspsalt
dough
- 30 gghee, melted
for resting and frying
- 60 gghee, melted
Equipment
flat griddle · plastic wrap · frying pan · large mixing bowl
The method
Step by step
- 1
In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
About 1 min
- 2
Add the warm water and the dough ghee to the dry ingredients.
About 1 min
- 3
Mix well until a shaggy dough forms, then transfer to a lightly floured surface.
About 1 min
- 4
Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
About 15 min
Cook’s note: The dough should be soft but not sticky. Adjust with a tiny bit more flour if too sticky, or water if too dry.
- 5
Divide the dough into 8 equal pieces and roll each piece into a smooth ball.
About 3 min
- 6
Lightly coat each dough ball with the resting and frying ghee, then arrange them on a plate.
About 2 min
- 7
Cover the dough balls with plastic wrap and let them rest at room temperature for at least 2 hours, or up to 4 hours.
About 2 hr
Cook’s note: This resting period is crucial for developing the elasticity and flakiness of the roti.
- 8
On a lightly oiled clean surface (like a countertop), take one dough ball and flatten it slightly with your palm.
- 9
Using your hands, stretch and pull the dough outwards from the center, rotating it as you go, until it forms a very thin, translucent square or circle.
About 2 min
Cook’s note: The dough should be so thin you can almost see through it. Don't worry if it tears a little.
- 10
Fold the stretched dough into a long strip, then coil it into a spiral shape, tucking the end underneath.
About 1 min
Cook’s note: This folding technique creates the characteristic layers.
- 11
Repeat the stretching and folding process for the remaining dough balls.
About 8 min
- 12
Heat a flat griddle or large frying pan over medium heat.
About 2 min
- 13
Lightly flatten one coiled dough spiral with your palm.
- 14
Place the flattened dough onto the hot griddle and cook for 2-3 minutes per side, brushing with a little of the resting and frying ghee.
About 5 min
Cook’s note: Cook until golden brown and puffed up, with crispy edges.
- 15
As soon as the roti is cooked, remove it from the pan and gently 'clap' it between your hands or scrunch it up slightly.
Cook’s note: This helps to fluff up the layers and make it even flakier.
- 16
Repeat with the remaining dough spirals, adding more ghee to the pan as needed.
About 10 min
- 17
Serve immediately with your favorite curry or dhal.
Per serving
Nutrition
- Calories
- 479.7kcal
- Protein
- 7.5g
- Carbs
- 58g
- Fat
- 23.2g
- Fibre
- 2g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover roti canai in an airtight container at room temperature.
Reheat on a dry pan over medium heat until warmed through and slightly crispy again.
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