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Classic Roti Canai Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 75 reviews
  • Author: Lily
  • Prep Time: 30 minutes (plus 3 to 12 hours resting time)
  • Cook Time: Approximately 30 minutes (4 minutes per roti for 8 roti)
  • Total Time: About 5 hours 10 minutes including rest and cooking time
  • Yield: 4 servings (8 roti canai pieces)
  • Category: Bread
  • Method: Frying
  • Cuisine: Malaysian

Description

Roti Canai is a traditional Malaysian flatbread known for its flaky, layered texture and crispy exterior. Made from simple ingredients like all-purpose flour, water, and oil, this recipe guides you through the process of creating a soft yet flaky dough that is stretched paper-thin, layered with oil, rolled, coiled, and pan-fried to golden perfection. This versatile bread pairs beautifully with curries or can be enjoyed on its own, offering an authentic taste of Malaysian street food.

Ingredients

Dry Ingredients

  • 500 g all purpose flour (about 4 cups, measured by spoon and level method)
  • 1 tsp sea salt

Wet Ingredients

  • 180 mL boiling water (¾ cup)
  • 180 mL room temperature water (¾ cup)

Fats and Oils

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

Instructions

  1. Mix dry ingredients: In a large bowl, combine the all-purpose flour and sea salt. Stir them together evenly to ensure the salt is well-distributed.
  2. Add hot water: While stirring the flour with a fork or spatula, pour in the boiling water gradually to form clumps. Continue stirring until the hot water disperses throughout the flour mixture, forming smaller clumps.
  3. Add room temperature water: Slowly add the room temperature water while mixing with your hands. Continue until a scraggly but soft dough forms, ensuring it is pliable yet not sticky.
  4. Rest the dough: Cover the bowl with plastic wrap and allow the dough to rest for about 30 minutes to 1 hour to help gluten develop, which aids in dough elasticity.
  5. Knead the dough: After resting, knead the dough for 2 to 3 minutes until it has a smooth, satiny surface. Continue kneading if necessary.
  6. Divide and shape portions: Weigh the dough and cut it into 8 equal portions, each approximately 90-100 grams. Shape each into a smooth ball and cover with plastic wrap.
  7. Oil the dough balls: Prepare a bowl of vegetable oil and a large flat plate coated with oil. Roll each dough ball in oil to coat, then place them on the plate with at least half an inch of space between each ball.
  8. Second dough rest: Cover the dough balls with plastic wrap and allow them to rest for a minimum of 2 hours, or up to 12 hours overnight for best pliability.
  9. Shape the roti: Take one dough ball and flatten it on a smooth work surface. Stretch the dough out using your hands until it is paper thin and you can see through it.
  10. Layer with fat: Lightly spread a thin layer of vegetable oil, butter, or ghee onto the surface of the stretched dough to create distinct layers when cooked.
  11. Roll and coil the dough: Roll the oiled dough into a firm tube, then coil it tightly into a spiral. Tuck ends underneath and gently press down to seal the coil.
  12. Repeat shaping: Place the coiled dough back onto the oiled plate and repeat the process with the remaining dough balls. Cover and let rest for at least one hour.
  13. Preheat pan: Heat an 8-inch (or larger) non-stick pan or tawa over medium heat. Adjust heat as necessary depending on your stove.
  14. Flatten the coiled dough: Take a coiled dough portion and flatten it into a 6-7 inch round using your hands or a rolling pin.
  15. Cook the roti: Lightly oil the pan with a few drops of vegetable oil. Place the flattened roti onto the pan and cook until the bottom is golden brown. Flip frequently to cook evenly on both sides for about 4 minutes total.
  16. Layer separation: Remove the cooked roti and place it on a cooling rack. While still hot, gently clap or press the roti to separate its layers, enhancing its flaky texture.
  17. Serve: Repeat cooking with remaining dough portions. Serve the warm roti canai with curry or as desired.

Notes

  • The resting time for the dough significantly impacts the texture; longer resting yields more pliable and flaky roti.
  • Stretching the dough thinly without tearing requires practice; patience will improve the layering effect.
  • You can substitute butter or ghee for vegetable oil to add a richer flavor and crispier layers.
  • Adjust cooking heat as needed to avoid burning while ensuring thorough cooking.
  • Roti canai is best served warm for optimal texture and flavor.

Find it online: https://dishmelt.com/classic-roti-canai-recipe/