Roti Canai
“Flaky, layered Malaysian-Indian flatbread stretched paper-thin and cooked on a griddle, served with curry sauce.”
Flour
Ghee
Egg
SugarWhere it comes from
Roti Canai is a flaky, layered flatbread that reflects Malaysia's rich culinary heritage, influenced by Indian cuisine. This versatile bread is commonly enjoyed at breakfast or as a snack, often served with curry sauce for dipping. A surprising aspect is the technique of stretching the dough until paper-thin, which creates its signature layers and texture.
On the Palate
How it's made
5 steps · Show ↓40 min active · 30 min waiting
How it's made
5 steps · Show ↓- 110 min
In a large bowl, combine the flour, ghee, egg, and sugar. Mix until a smooth dough forms, kneading gently with your hands. The dough should be soft and pliable, not sticky.
- 25 min
Divide the dough into small balls, about the size of a golf ball. Coat each ball lightly with ghee to prevent sticking, and let them rest under a damp cloth for at least 30 minutes.
Watch outEnsure the dough is well-rested; this helps in achieving a flaky texture when cooked.
- 310 min
On a lightly greased surface, flatten each ball by pressing it with your palm, then use your fingers to gently stretch and pull the dough into a thin, almost transparent sheet.
Watch outBe careful not to tear the dough; it should be thin enough to see your hand through it.
- 45 min
Fold the stretched dough into a square or roll it into a coil, then flatten slightly. This layering technique creates the signature flaky texture.
- 510 min
Heat a non-stick pan over medium heat. Cook each roti for 2-3 minutes on each side until golden brown and crispy, with small bubbles forming on the surface. Serve hot.
