Roti canai
A flaky, layered flatbread griddled until crisp outside and soft inside, torn and dipped in dal or curry. It is a favorite breakfast in Malaysia.
Making Roti Canai: AssFeder, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Roti canai came to Malaysia from South Indian cooks and became a daily staple at Mamak stalls. Stretching and folding the dough builds the layers.
Explore the cuisine of Malaysia.
Recipe
Make Roti canai at home
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup ghee or oil, plus more for oiling
- Dal or chicken curry for serving
How it's made
- Mix flour, salt, and sugar; add egg, milk, and water and knead to a smooth dough.
- Rub with oil, divide into 6 balls, and coat each with oil; rest covered for 2 hours.
- On an oiled surface, stretch each ball thin until see-through, using your hands and a flipping motion.
- Fold into a long strip, then coil into a round, tucking the end.
- Rest 10 minutes, then flatten gently into a disc.
- Cook on a hot oiled griddle until golden on both sides.
- Clap the hot bread between your hands to fluff the layers and serve with curry.
Variations
- Roti telur: with egg cooked inside
- Roti pisang: with banana
- Roti tissue: paper-thin and crisp
Cook’s tip: Resting the dough is essential; it makes stretching easy.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Making Roti Canai: AssFeder, CC BY-SA 4.0 (Wikimedia Commons)