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Forkin
BreakfastSnackSide Dish

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
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Vegetarian

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

Roti Canai

Mise en place

Ingredients

Measurements

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. 1

    In a large mixing bowl, combine the all-purpose flour, sugar, and salt.

    About 1 min

  2. 2

    Add the warm water and the dough ghee to the dry ingredients.

    About 1 min

  3. 3

    Mix well until a shaggy dough forms, then transfer to a lightly floured surface.

    About 1 min

  4. 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. 5

    Divide the dough into 8 equal pieces and roll each piece into a smooth ball.

    About 3 min

  6. 6

    Lightly coat each dough ball with the resting and frying ghee, then arrange them on a plate.

    About 2 min

  7. 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. 8

    On a lightly oiled clean surface (like a countertop), take one dough ball and flatten it slightly with your palm.

  9. 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. 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. 11

    Repeat the stretching and folding process for the remaining dough balls.

    About 8 min

  12. 12

    Heat a flat griddle or large frying pan over medium heat.

    About 2 min

  13. 13

    Lightly flatten one coiled dough spiral with your palm.

  14. 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. 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. 16

    Repeat with the remaining dough spirals, adding more ghee to the pan as needed.

    About 10 min

  17. 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

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.

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