Malaysian Indian Flatbread (Roti Canai)

Malaysian Indian Flatbread, traditionally known as Roti Canai, blends Indian and Malaysian culinary influences into a versatile flatbread. This recipe emphasizes a stretch and fold technique, essential for creating the flaky layers that characterize the bread. With a crispy exterior and soft interior, Roti Canai is a cherished street food in Malaysia and pairs excellently with curries or can simply be savored on its own. Its delightful texture and flavor offer a wonderful culinary experience that can be enjoyed in any home kitchen.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup water, room temperature
• 1/4 cup vegetable oil

Instructions

1. In a large bowl, combine the all-purpose flour and salt.
2. Gradually add the room-temperature water while stirring, until a dough forms.
3. Knead the dough for approximately 5 minutes until smooth, then cover it with a damp cloth and let it rest at room temperature for 30 minutes.
4. Divide the rested dough into 4 equal balls.
5. On a lightly floured surface, roll each ball into a thin circle.
6. Fold each circle of dough like an envelope to create layers, then roll it out again into a thin flatbread.
7. Preheat a pan over medium heat and brush the surface with a small amount of vegetable oil.
8. Place one piece of flatbread in the pan and cook for 2 to 3 minutes on each side, or until golden brown and cooked through. Repeat with remaining flatbreads.

Keywords: Flatbread, Versatile, Flaky, Bread, Malaysian

Spice Rack: Salt

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