Roti Canai Authentic Malaysian Recipe
Transport your taste buds straight to the bustling streets of Malaysia with this authentic roti canai recipe! Perfectly flaky, buttery, and irresistibly crispy, this iconic flatbread is a true culinary masterpiece that pairs beautifully with creamy dhal, rich chicken curry, or even a hint of sugar for a sweet twist. Crafted with just a handful of pantry staples—flour, warm water, and ghee—this recipe emphasizes traditional techniques like hand-kneading and the mesmerizing dough-flipping that gives roti canai its delicate layers. With a crucial resting period for enhanced elasticity and a quick skillet sear to achieve that golden perfection, this Malaysian favorite is as satisfying to prepare as it is to devour. Ideal for breakfast, lunch, or dinner, this homemade roti canai delivers authentic street food vibes right in your kitchen!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2 tablespoons Vegetable oil
- 250 milliliters Warm water
- 50 grams Unsalted butter or ghee
- 150 milliliters Extra vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
Gradually add the vegetable oil and warm water into the dry ingredients while mixing. Use your hands to knead the dough until it becomes smooth and elastic, which takes about 8-10 minutes.
Divide the dough into six equal portions. Shape each portion into a ball and coat lightly with a bit of vegetable oil to prevent drying.
Place the dough balls on a plate or tray, cover with plastic wrap, and let them rest at room temperature for at least 2 hours. This resting period is crucial for the dough's elasticity.
Once rested, flatten each dough ball with your palms, then use your fingers to carefully stretch it into a paper-thin sheet. You can also use the 'flipping' technique popular in Malaysian kitchens, where the dough is skillfully tossed and stretched in the air. Be gentle to avoid tearing the dough.
Sprinkle a small amount of melted butter or ghee onto the stretched dough and fold it into a square or coil it into a spiral shape. Press the coiled dough flat again to form a disc.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of vegetable oil to the pan and cook each roti for about 2 minutes on each side, or until golden brown and slightly crispy.
Once cooked, gently clap the roti between your hands to create its signature flaky texture.
Serve the Roti Canai warm with dhal (lentil curry), chicken curry, or simply with a side of sugar for a sweet touch.
Nutrition Facts
Calories |
3707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 378.8 g | 138% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 13.6 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 525 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.
