Malaysian Indian Flatbread (Roti Canai)
Flaky, layered flatbread made by stretching dough paper-thin, then folding it into buttery coils.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Eggs, Wheat, Dairy
Roti canai is a popular street-food flatbread found across Malaysia and Singapore, prized for its crisp exterior and soft, pull-apart layers inside. The dough is enriched with fat, rested until relaxed, then stretched by hand until translucent before being folded and pan-fried on a hot griddle. Serve it with curry for dipping or dust with sugar for a simple snack.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 1/4 cups water, lukewarm
- 1/4 cup sweetened condensed milk
- 1/2 cup ghee, melted, plus more for coating and cooking
- 1/2 cup vegetable oil, for coating and cooking
Method
-
In a large bowl, whisk together the flour, salt, and sugar.
-
In a separate bowl, whisk the egg with the lukewarm water and condensed milk until combined.
-
Pour the wet ingredients into the flour mixture and mix with your hand until a rough dough forms.
-
Turn the dough out onto a lightly oiled surface and knead until smooth and elastic, about 10 minutes.
-
Divide the dough into 8 equal pieces and roll each into a smooth ball. Coat each ball generously in oil, place in an oiled container, and cover.
-
Let the dough balls rest at room temperature until very relaxed and soft, at least 3 hours.
-
Lightly oil a clean work surface. Flatten one dough ball with your palm, then stretch and slap it outward from the center, working around the edges until it is paper-thin and almost translucent, taking care not to tear it.
-
Brush the stretched dough lightly with melted ghee, then fold the edges inward to form a rough square, layering the dough over itself.
-
Repeat the stretching, oiling, and folding with the remaining dough balls.
-
Heat a flat griddle or 9-inch skillet over medium heat and add a thin layer of ghee.
-
Flatten a folded dough square slightly with your hands, then place it on the hot griddle. Cook until golden brown, about 2 to 3 minutes.
-
Flip and cook the second side until golden and crisp, about 2 minutes, pressing the edges occasionally with a spatula.
-
Transfer the roti to a plate and crush gently between your hands to separate the layers.
-
Repeat cooking with the remaining dough squares, adding more ghee to the griddle as needed. Serve warm.
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Malaysian Indian Flatbread (Roti Canai)
Roti canai is a popular street-food flatbread found across Malaysia and Singapore, prized for its crisp exterior and soft, pull-apart layers inside. The dough is enriched with fat, rested until relaxed, then stretched by hand until translucent before being folded and pan-fried on a hot griddle. Serve it with curry for dipping or dust with sugar for a simple snack.
3 hr 25 min 8 flatbreads 310 cal
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 1/4 cups water, lukewarm
- 1/4 cup sweetened condensed milk
- 1/2 cup ghee, melted, plus more for coating and cooking
- 1/2 cup vegetable oil, for coating and cooking
Method
- 1
In a large bowl, whisk together the flour, salt, and sugar.
- 2
In a separate bowl, whisk the egg with the lukewarm water and condensed milk until combined.
- 3
Pour the wet ingredients into the flour mixture and mix with your hand until a rough dough forms.
- 4
Turn the dough out onto a lightly oiled surface and knead until smooth and elastic, about 10 minutes.
- 5
Divide the dough into 8 equal pieces and roll each into a smooth ball. Coat each ball generously in oil, place in an oiled container, and cover.
- 6
Let the dough balls rest at room temperature until very relaxed and soft, at least 3 hours.
- 7
Lightly oil a clean work surface. Flatten one dough ball with your palm, then stretch and slap it outward from the center, working around the edges until it is paper-thin and almost translucent, taking care not to tear it.
- 8
Brush the stretched dough lightly with melted ghee, then fold the edges inward to form a rough square, layering the dough over itself.
- 9
Repeat the stretching, oiling, and folding with the remaining dough balls.
- 10
Heat a flat griddle or 9-inch skillet over medium heat and add a thin layer of ghee.
- 11
Flatten a folded dough square slightly with your hands, then place it on the hot griddle. Cook until golden brown, about 2 to 3 minutes.
- 12
Flip and cook the second side until golden and crisp, about 2 minutes, pressing the edges occasionally with a spatula.
- 13
Transfer the roti to a plate and crush gently between your hands to separate the layers.
- 14
Repeat cooking with the remaining dough squares, adding more ghee to the griddle as needed. Serve warm.
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