Roti Canai (Malaysian Flaky Flatbread)
In short: Flaky, chewy Malaysian flatbread made by stretching a rested, oiled dough very thin, coiling it and griddling it until crisp outside and layered inside. It takes about 55 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 20 min
- Resting
- 4 h
- Total
- 55 min
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 655 kcal
Roti canai is the flaky, layered flatbread sold at mamak stalls all over Malaysia, usually eaten at breakfast with dhal or curry, or with sugar for children. A dough of flour, egg, milk and ghee rests in oil until it turns stretchy, then it is pulled into a thin sheet, coiled and griddled. It looks like a trick, but with enough resting time the dough does most of the work. Clapping the cooked roti makes the layers burst open.
Instructions
- Mix the flour, salt and sugar in a large bowl. Add the egg, milk, ghee and most of the water and mix into a shaggy dough, adding more water a spoonful at a time if needed.
- Knead for 10 minutes, until the dough is smooth, soft and slightly sticky. Divide it into 8 balls of about 100 g each.
- Roll each ball in oil to coat it well and place the balls in a shallow oiled container. Cover and rest for at least 4 hours, or overnight in the fridge. Bring the dough back to room temperature for 30 minutes before shaping.
- Oil a clean work surface and your hands. Flatten a ball and stretch it outward with your fingers and gentle slaps on the counter, until it is paper-thin and about 30 cm (12 inches) wide. Small holes are fine.
- Gather the sheet into a rope by pulling it toward you in folds, then coil the rope into a snail shape and tuck the end underneath. Cover and rest the coils for 10 minutes.
- Heat a flat griddle or heavy pan over medium heat. Flatten a coil gently into a disc about 15 cm (6 inches) wide with oiled fingers. Cook for 1 to 2 minutes, until pale spots appear, then flip, drizzle in a little oil and cook for 1 to 2 minutes more, until golden and crisp.
- Transfer the roti to a board and clap it between your hands toward the center to fluff up the layers. Serve at once with curry, dhal or sugar.
Tips
- Long resting and plenty of oil are what make the dough stretch without tearing. Do not shorten the rest, and oil your hands and counter generously.
- Freeze the oiled dough balls individually and thaw them overnight in the fridge. Cooked rotis freeze well too, for 2 months, and revive in a dry pan.
Questions and answers
Why does my roti canai tear when I stretch it?
The dough probably has not rested long enough or is too dry. Rest it for at least 4 hours in oil and keep your hands oiled. Small holes will not matter once it is coiled.
What do you eat with roti canai?
Dhal or a vegetable curry for breakfast, and sugar or condensed milk for a sweet version. At mamak stalls it often comes with a small dish of dhal or curry gravy for dipping.
Can I freeze roti canai?
Yes. Freeze cooked rotis flat, layered with parchment, for up to 2 months. Reheat them in a dry pan for 1 to 2 minutes per side and clap them to bring the layers back.
How long does it take to make Roti Canai (Malaysian Flaky Flatbread)?
About 55 min in total: 35 min of preparation and 20 min of cooking.
How many calories are in Roti Canai (Malaysian Flaky Flatbread)?
About 655 kcal per serving, with 15 g of protein, 98 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 655 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 98 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
