Roti Canai
Flaky, buttery, and irresistibly crispy, Roti Canai is a beloved Malaysian flatbread that’s perfect for pairing with curry, dhal, or even a splash of sugar for a sweet twist. This recipe combines simple pantry staples like all-purpose flour, butter, and a touch of ghee to create a dough that transforms into delicate, golden layers with every bite. The key lies in the artful process of rolling and folding the dough to achieve its signature flakiness, followed by pan-frying to perfection. With just a bit of preparation and practice, you can recreate this street food favorite at home, delivering that authentic, restaurant-quality flavor directly to your table. Ideal for breakfast, snacks, or dinner, this Roti Canai is a crowd-pleaser that’s as much fun to make as it is to eat!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 250 milliliters water
- 100 grams unsalted butter
- 100 grams ghee
- 2 tablespoons vegetable oil
Instructions
In a mixing bowl, combine 500 grams of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of sugar. Mix well.
Make a well in the center and gradually add 250 milliliters of water, stirring with a spoon to form a rough dough.
Knead the dough by hand for about 10 minutes until it becomes smooth and elastic.
Divide the dough into 8 equal balls. Coat each dough ball lightly with vegetable oil to prevent drying.
Arrange the dough balls on a baking sheet, cover with a damp cloth, and allow them to rest at room temperature for at least 1 hour.
Melt 100 grams of unsalted butter and let it cool. Meanwhile, prepare a clean surface for rolling out the dough.
After the resting period, take one dough ball, flatten it slightly with your hands, and place it on the working surface. Using a rolling pin, roll it out as thinly as possible, aiming for translucency.
Brush the thin dough sheet with melted butter, then fold it over itself inwards to form a pleated or coiled shape. Gently press the coil flat with your hands.
Repeat the rolling, buttering, and folding process for each dough ball, maintaining a uniform thickness for even cooking.
Heat a frying pan over medium heat and add a small amount of ghee, about 1 tablespoon.
Place a folded roti canai in the pan, cooking each side for 2 to 3 minutes, or until golden brown and crispy.
Repeat the process, adding more ghee as needed, until all rotis have been cooked.
Serve the roti canai hot with your favorite curry or dhal for dipping.
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 26.2 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 558 mg | 12% | |
*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.
