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Authentic Roti Canai Recipe

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★★★★★

4.2 from 73 reviews

Roti Canai is a traditional Malaysian flaky flatbread that is crispy on the outside and soft on the inside. It is made from a simple dough of flour, water, salt, and oil, which is stretched thin, folded, and cooked on a hot pan until golden brown. Perfectly paired with curry or dhal, this recipe guides you through the process of making authentic roti canai in your own kitchen with detailed steps for resting, shaping, and cooking the dough to achieve the desired layered texture.

Ingredients

Scale

Dough Ingredients

  • 500 g all purpose flour (about 4 cups, measured by spoon and level method)
  • 1 tsp sea salt
  • 180 mL boiling water (¾ cup)
  • 180 mL room temperature water (¾ cup)

For Coating, Layering, and Cooking

  • Vegetable oil (for coating, layering, and cooking)
  • Butter or ghee (optional, for layering and flavor)

Instructions

  1. Initial Mixing: In a large bowl, combine the all purpose flour and sea salt. Stir to mix the salt evenly throughout the flour.
  2. Add Hot Water: While stirring the flour with a fork or spatula, pour in the boiling water and mix until the flour forms small clumps and the water is evenly distributed.
  3. Add Room Temperature Water: Gradually add the room temperature water, mixing preferably by hand, to form a soft but not sticky dough with a rough texture.
  4. Rest the Dough: Cover the bowl with plastic wrap and let the dough rest for about 30 minutes to 1 hour to allow gluten development and water absorption.
  5. Knead the Dough: After resting, knead the dough for 2 to 3 minutes until it develops a smooth, satiny surface. Continue kneading if needed to achieve the desired texture.
  6. Divide and Shape: Weigh the dough and divide it into 8 equal portions (about 90 to 100 g each). Shape each portion into a smooth round dough ball. Cover with plastic wrap and set aside.
  7. Oil Coating and Rest: Prepare a bowl of vegetable oil and a large plate or flat container lightly coated with oil. Roll each dough ball in the oil to coat fully and place them spaced apart on the oiled plate. Cover with plastic wrap and let rest for at least 2 hours or up to 12 hours for better pliability.
  8. Prepare for Shaping: Place some oil, butter, or ghee in a bowl for spreading during shaping.
  9. Stretch the Dough: Take one dough ball and flatten it on a smooth work surface. Use your hands to gently stretch the dough as thin as possible until it is paper-thin and semi-transparent, shaping it into a circle or rectangle without tearing.
  10. Layer with Fat: Spread a thin layer of oil, butter, or ghee over the stretched dough surface to help create flaky layers.
  11. Roll the Dough: Roll the dough into a tight log or fold it with 0.5 to 1 inch folds, layering the dough over itself carefully.
  12. Form Spiral: Coil the rolled dough log into a tight spiral. Tuck the ends underneath the spiral and press down gently with your palm to seal the coil.
  13. Rest Coiled Dough: Place the spiral-shaped dough back on the oiled plate, cover with plastic wrap, and let rest for at least one more hour.
  14. Heat the Pan: Preheat an 8-inch or larger non-stick pan or tawa over medium heat.
  15. Flatten the Dough: Take one rested coiled dough portion and flatten it using your hands or a rolling pin into a 6 to 7 inch diameter roti.
  16. Cook the Roti: Lightly oil the pan’s surface and place the flattened roti on it. Cook until golden brown, flipping multiple times to ensure even browning on both sides, about 4 minutes total per roti.
  17. Separate the Layers: Once cooked, place the roti on a cooling rack. While still hot, gently squash the roti with a clapping motion using your hands to separate the flaky layers.
  18. Repeat and Serve: Repeat the cooking process with remaining dough portions and serve the warm roti canai with curry or your favorite dipping sauce.

Notes

  • Resting the dough for longer (up to 12 hours) improves gluten development and makes the dough more pliable and easier to stretch.
  • Stretch the dough carefully to avoid tears; practice builds technique for thin, even layers.
  • Using butter or ghee instead of oil during layering adds richer flavor and flakier texture.
  • Adjust stove heat depending on your pan to prevent burning or undercooking; medium heat works best for even cooking.
  • Squashing the cooked roti helps to separate the layers and achieve the characteristic flakiness of roti canai.
  • This recipe yields 4 servings, about 8 rotis in total.

Keywords: Roti Canai, Malaysian flatbread, flaky flatbread recipe, homemade roti, pan-fried flatbread, layered flatbread, curry bread

Find it online: https://foodarohub.com/authentic-roti-canai-recipe/