Dairy-Free Roti Canai
Discover the delight of making homemade Dairy-Free Roti Canai, a flaky and golden Malaysian flatbread that’s perfect for enjoying with your favorite curry or dhal. This easy-to-follow recipe swaps traditional dairy with creamy coconut milk, making it ideal for those with dietary restrictions or looking for a flavorful twist. With a few simple pantry staples like all-purpose flour, vegetable oil, and a hint of sugar, you can create perfectly layered, paper-thin flatbreads right at home. The secret lies in resting the dough and skillfully stretching it to achieve that signature crispy yet chewy texture. Ready in just an hour of effortless prep and cooking, this vegan roti canai recipe is sure to impress at any meal. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 250 milliliters Warm water
- 100 milliliters Vegetable oil
- 1 tablespoon Sugar
- 100 milliliters Coconut milk
Instructions
In a large mixing bowl, combine the all-purpose flour and salt, and mix well to evenly distribute the salt throughout the flour.
Add the warm water, 2 tablespoons of vegetable oil, sugar, and coconut milk to the flour mixture. Stir with a wooden spoon until the dough starts to come together.
Transfer the dough to a lightly floured work surface and knead for about 10 minutes until it is smooth and elastic.
Divide the dough into 8 equal portions and shape each into a smooth ball. Lightly coat each ball with some of the remaining vegetable oil.
Place the oiled dough balls in a clean bowl, cover with a damp cloth, and let them rest for at least 1 hour. This rest period is crucial for forming smooth and pliable dough later.
Once rested, take one ball of dough and place it on a well-oiled work surface. Flatten the dough slightly with your palm.
Using your palm and fingers, gently stretch the dough into a very thin, almost transparent circle or rectangle, aiming for paper-thin consistency while being careful not to tear it.
Fold the stretched dough inwards from all sides to form a layered square or rectangle.
Heat a non-stick frying pan or a skillet over medium heat and add a teaspoon of oil.
Place the folded roti on the pan and cook for about 2-3 minutes on each side or until golden brown and flaky.
Repeat the stretching, folding, and cooking process with the remaining dough balls.
Serve the roti canai warm with your choice of curry or dhal.
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.8 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
