BreakfastSnackSide Dish

Roti Canai

Name: Roti Canai
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: malaysian
Ingredients: 300 g all-purpose flour; 120 ml water warm; 30 g ghee melted; 1 tsp sugar; 0.5 tsp salt; 60 g ghee melted

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

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

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

54%Score

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

Storage

Store leftover roti canai in an airtight container at room temperature.

Reheating

Reheat on a dry pan over medium heat until warmed through and slightly crispy again.