Roti Canai Malaysian Style
Transport your taste buds to the vibrant streets of Malaysia with this flaky, golden-brown *Roti Canai Malaysian Style*. Perfectly crispy on the outside and tender on the inside, this traditional flatbread is both comforting and versatile. The dough, enriched with a touch of sweetened condensed milk and softened butter, is kneaded to perfection and rested overnight for an irresistibly elastic texture. The unique stretching and folding technique creates delicate layers, ensuring the characteristic lightness and flakiness of authentic roti canai. Cooked to a beautiful golden hue on a skillet, it pairs effortlessly with aromatic curries, dhal, or even as a sweet treat with condensed milk. Whether enjoyed as a snack or a meal, this roti canai recipe is your gateway to savoring a cornerstone of Malaysian street food at home.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 250 ml Water
- 60 ml Sweetened condensed milk
- 50 grams Unsalted butter (softened)
- 200 ml Vegetable oil (for soaking and cooking)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
Make a well in the center of the dry ingredients and add the water, sweetened condensed milk, and softened butter.
Mix the ingredients together with your hands or a stand mixer fitted with a dough hook until a smooth dough forms. This should take about 10 minutes of kneading.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Coat the dough balls lightly with vegetable oil, place them in a deep bowl, and cover with plastic wrap. Let them rest at room temperature for at least 4 hours, preferably overnight, to develop elasticity.
After resting, generously oil your work surface and rolling pin. Take one dough ball and gently flatten it with your hands or a rolling pin. Stretch the dough as thin as possible without tearing, aiming for a nearly transparent layer.
Once stretched, fold the dough inward from both sides to form a long rectangle. Then, coil the rectangle into a spiral, tucking the end underneath. Repeat this process for all the dough balls.
Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface.
Flatten each dough spiral into a round disc about 6 inches wide before placing it onto the hot skillet.
Cook the roti canai for 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining dough spirals.
Serve hot with your choice of curry, dhal, or enjoy with a drizzle of sweetened condensed milk for a dessert variation.
Nutrition Facts
Calories |
4214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.9 g | 322% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 441.2 g | 160% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 46.6 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 255 mg | 20% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 658 mg | 14% | |
*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.
