Roti Canai Recipe
Roti Canai is a traditional Malaysian flatbread known for its flaky, crispy layers and soft interior. This recipe guides you through the process of making the dough from scratch, resting it for optimal gluten development, then shaping, layering with oil or ghee, and pan-frying to achieve a golden brown perfection. Perfect for breakfast or as an accompaniment to savory curries and stews.
- Prep Time: 15 minutes (plus resting time: 3 to 12 hours)
- Cook Time: 4 minutes per roti
- Total Time: 3 hours 15 minutes to 12 hours 15 minutes (including all resting times)
- Yield: 8 roti canai 1x
- Category: Bread
- Method: Frying
- Cuisine: Malaysian
Ingredients
Scale
Dry Ingredients
- 500 g all purpose flour (about 4 cups, spoon and level method)
- 1 tsp sea salt
Wet Ingredients
- 180 mL boiling water (¾ cup)
- 180 mL room temperature water (¾ cup)
Others
- Vegetable oil (for coating, layering, and cooking)
- Butter or ghee (optional, for layering and cooking)
Instructions
- Prepare Dough: About 10 hours before cooking (or at least 3 hours ahead), place flour and salt in a large bowl and combine. While stirring with a fork or spatula, add boiling water gradually to form clumps, then add room temperature water while mixing with hands until a soft, non-sticky, scraggly dough forms.
- Rest Dough: Cover dough with plastic wrap and let it rest for 30 minutes to 1 hour for gluten development.
- Knead Dough: Knead the rested dough for 2-3 minutes until surface is smooth and satiny. Divide into 8 equal portions (90-100 g each) and shape each into smooth balls. Coat balls lightly with oil, place on a greased plate ensuring spacing to prevent sticking, cover and let rest for 2 to 12 hours (overnight preferred).
- Shape Roti: Place oil or butter/ghee in a bowl. Flatten one dough ball on a smooth surface and stretch it evenly with hands until paper-thin and translucent. Spread a thin layer of oil or ghee on top.
- Roll and Coil: Roll the dough into a tight tube, then coil into a spiral and tuck ends under. Press down to seal, place on oiled plate and repeat for remaining dough balls. Cover and rest the shaped dough for at least one more hour.
- Pan-Fry: Heat a non-stick or tawa pan over medium heat. Flatten one coiled dough into a 6-7 inch circle using hands or a rolling pin. Brush the pan with oil, place the roti in the pan, and cook for about 4 minutes total, flipping frequently to ensure even golden browning on both sides.
- Serve: Transfer cooked roti to a cooling rack. Serve warm, optionally with curries, dhal, or sugar for dipping.
Notes
- Resting the dough overnight greatly improves texture and pliability due to gluten development.
- Stretching the dough thinly without tearing takes practice; if dough tears, gently pinch it back together and continue stretching.
- Adjust the pan heat as needed to avoid burning while ensuring even cooking.
- Butter or ghee adds richness and crispiness but can be omitted for a lighter version.
- Use a non-stick pan or a well-seasoned tawa for best results.
Keywords: Roti Canai, Malaysian flatbread, flaky roti, homemade bread, pan-fried flatbread, curry bread, traditional Malaysian recipe
Find it online: https://lieblingsmahlzeit.com/roti-canai-recipe/
