Gluten-Free Roti Canai
Experience the soft, flaky delight of Gluten-Free Roti Canai, a delicious twist on the beloved Malaysian flatbread that’s perfect for those with dietary restrictions. Crafted with a blend of gluten-free all-purpose flour, tapioca starch, and psyllium husk powder, this recipe achieves the perfect balance of tender layers and a crisp exterior. The dough is enriched with coconut milk for a subtle tropical flavor and kneaded with olive oil for an ultra-smooth texture. Quick to prepare in under an hour, these golden beauties are cooked to perfection on a hot skillet, making them an ideal pairing for your favorite curry or savory dipping sauce. Whether you're gluten-intolerant or simply exploring new culinary horizons, this gluten-free roti canai recipe is a must-try!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
- 240 milliliters Warm water
- 100 milliliters Coconut milk
- 4 tablespoons Olive oil
- 2 tablespoons Additional olive oil (for cooking)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, psyllium husk powder, salt, and sugar until well combined.
Gradually add the warm water and coconut milk to the dry ingredients, stirring continuously to form a soft dough.
Knead the dough for about 5-7 minutes until it is smooth and elastic. Add olive oil gradually during the kneading process to prevent it from sticking.
Divide the dough into 8 equal portions and roll each portion into a ball. Coat each ball lightly with some additional olive oil.
Cover the balls with a damp cloth and let them rest for 30 minutes to allow the psyllium husk to hydrate and the dough to relax.
After resting, lightly oil a clean work surface. Take one dough ball and flatten it with your hands to form a thin round shape, about 8-10 inches in diameter.
Heat a non-stick pan over medium heat and add a little olive oil. Cook each flattened dough for 2-3 minutes on each side until golden brown and slightly crispy.
Repeat the rolling and cooking process for all the dough balls, adding more olive oil to the pan as necessary.
Serve the roti canai warm with your favorite curry or dipping sauce.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 13.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 183 mg | 4% | |
*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.
