How to Make Roti Canai
How to Make Roti Canai: From Scratch
Malaysia’s iconic flaky flatbread—crisp outside, tender‑chewy inside—perfect with dhal or curry.
Key Takeaways
- Resting = flakes: Two rests relax gluten for ultra‑thin stretching.
- Fat matters: Ghee or oil keeps layers distinct and tender.
- Stretch, fold, coil: The lamination that makes it shatter‑crisp.
Ingredients
- 500 g all‑purpose flour
- 1 tsp fine salt
- 280–300 ml water (as needed)
- 2 tbsp ghee or neutral oil (plus more for coating)
- 1–2 tbsp condensed milk (optional, richness)
Equipment
- Mixing bowl, bench scraper, non‑stick or cast‑iron pan
Instructions
- Make dough: Combine flour, salt (and condensed milk if using). Add water gradually with ghee/oil; knead 5–10 mins to smooth, elastic.
- Rest 1: Cover; rest 2 hours to relax gluten.
- Divide & oil: Portion into 8 balls; coat each with ghee/oil. Rest 30 mins.
- Stretch: Oil surface; press and gently stretch each ball paper‑thin without tearing.
- Fold & coil: Fold edges inward, then roll into a coil (like a snail). Rest 5 mins.
- Cook: Flatten coil; cook on medium heat with a little ghee 2–3 mins per side until golden and blistered.
- Fluff & serve: Clap the roti between hands to separate layers. Serve hot with dhal or curry.
Tips
- Use high‑quality flour for elasticity.
- Don’t skip rests—thin stretching depends on it.
- Add egg or sautéed onions for variants; or sprinkle sugar for a sweet version.
Roti Canai FAQs
Why is my roti tearing?
Insufficient resting or not enough oil on the stretching surface. Rest longer and oil lightly.
Can I make the dough ahead?
Yes—oil the balls and refrigerate up to 24 hours. Bring to room temperature before stretching.
