Description
Roti Canai is a traditional Malaysian flatbread known for its flaky, layered texture and golden-brown crust. This recipe guides you through the process of making the dough, resting it for optimal gluten development, skillfully stretching and folding to create delicate layers, and pan-frying it to perfection. Serve warm with curry or your favorite dipping sauces for an authentic and delicious meal.
Ingredients
Dough
- 500 g all purpose flour (about 4 cups, spoon and level method)
- 1 tsp sea salt
- 180 mL boiling water (¾ cup)
- 180 mL room temperature water (¾ cup)
For Coating and Cooking
- Vegetable oil (for coating, layering, and cooking)
- Butter or ghee (optional, for layering and flavor)
Instructions
- Prepare the Dough: About 10 hours before cooking (or at least 3 hours), in a large bowl, combine the flour and salt. Stir well to mix.
- Add Hot Water: While stirring with a fork or spatula, pour in the boiling water gradually, forming clumps in the flour. Stir until the hot water is fully incorporated and smaller clumps are formed.
- Add Room Temperature Water: Mix in the room temperature water using your hands until a scraggly but soft dough forms. The dough should not be sticky.
- Rest the Dough: Cover the bowl with plastic wrap and let the dough rest for 30 minutes to 1 hour to develop gluten.
- Knead the Dough: After resting, knead the dough for 2-3 minutes until it develops a smooth, satiny surface.
- Divide and Shape: Weigh and divide the dough into 8 equal portions (about 90-100 g each). Shape each piece into smooth balls and cover with plastic wrap.
- Oil and Rest the Dough Balls: Coat each dough ball with vegetable oil and place on a large plate or container with oil to prevent sticking. Space them apart by at least ½ inch. Cover and rest for at least 2 hours or up to 12 hours for pliability.
- Stretch the Dough Balls: Take one dough ball, flatten it onto a smooth surface, and stretch it gently with your hands until it becomes paper-thin and translucent, forming a circle or rectangle. Use the technique of pressing one end down lightly and stretching the opposite end, working around evenly without tearing.
- Oil the Dough Surface: Lightly spread vegetable oil, butter, or ghee over the stretched dough surface, avoiding a thick layer.
- Roll and Coil the Dough: Roll the dough firmly into a tube or fold it into overlapping 0.5-1 inch folds. Then coil this tube into a tight spiral, tucking in ends under the coil and pressing down to seal.
- Second Rest: Place the coiled dough back on the oiled plate, cover with plastic wrap, and rest for at least 1 more hour.
- Preheat the Pan: Heat an 8-inch non-stick pan or tawa over medium heat. Adjust heat as per your stove for even cooking.
- Flatten and Cook the Roti: Take each dough coil and flatten it by hand into a 6-7 inch round roti. Lightly oil the pan, place the roti and cook until golden brown on one side, then flip and cook the other side until fully golden and cooked through. This takes about 4 minutes per roti with regular flipping for even browning.
- Tenderize the Roti: Remove the cooked roti to a cooling rack and, while still hot, gently clap or squash it with your hands to separate the flaky layers.
- Serve: Repeat with remaining dough portions and serve the warm roti canai with curry or your preferred accompaniments.
Notes
- Resting the dough for several hours improves gluten development, making the roti more elastic and easier to stretch.
- Use medium heat to avoid burning the roti while ensuring the inside cooks through.
- Be gentle when stretching the dough to avoid tears; practice will improve your technique.
- Butter or ghee adds extra flavor but is optional.
- Use a non-stick pan or tawa for best results and easier flipping.
- Squashing the cooked roti helps create the signature flaky layers.
- Serve immediately for the best texture and taste.
