Flaky Roti Canai Malaysian Flatbread (Printable)
Crispy, golden Malaysian flatbread with tender layers. Perfect alongside curries or enjoyed plain.
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon sugar
04 - 3 tablespoons condensed milk
05 - 2 tablespoons melted ghee or unsalted butter
06 - 1 cup warm water
→ For Shaping and Cooking
07 - 4 tablespoons ghee or vegetable oil
# How To Make:
01 - Combine flour, salt, and sugar in a large mixing bowl. Add melted ghee and condensed milk, then gradually incorporate warm water while mixing until a soft, slightly sticky dough forms.
02 - Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic, developing gluten for proper stretch.
03 - Divide dough into 6 equal portions and shape into balls. Lightly coat each ball with ghee or oil, place on a greased tray, cover with plastic wrap, and rest at room temperature for at least 2 hours to relax gluten.
04 - Grease work surface and hands with oil. Flatten one dough ball with palms, then gently stretch and pull into a thin, nearly translucent sheet approximately 18 inches wide without tearing.
05 - Fold dough sides inward to form a long rectangle, roll tightly like a Swiss roll, then coil into a spiral shape and tuck the end underneath. Repeat with remaining dough portions.
06 - Preheat a non-stick skillet or griddle over medium heat and brush lightly with ghee or oil.
07 - Gently press and flatten one spiral dough portion into a round disc approximately 6 to 7 inches in diameter.
08 - Cook each roti for 2 to 3 minutes per side, turning until both sides achieve golden color with crispy, flaky layers.
09 - Clap the cooked roti gently between both hands to separate and fluff the layers. Serve immediately while hot.
# Expert Tips:
01 -
- The satisfaction of pulling off those paper thin layers after your third or fourth try is absolutely worth every failed attempt
- Freshly made roti canai puts anything store bought to absolute shame and your kitchen will smell like a Malaysian bakery
02 -
- That two hour rest period is absolutely mandatory unless you want to fight with stubborn, tearing dough that refuses to cooperate
- The clapping step at the end might feel silly but it is what separates decent roti from the kind that shatters beautifully when you tear it
03 -
- Ghee adds an authentic flavor that vegetable oil cannot quite replicate, so use it when you can find it
- Practice your stretching technique with a spare piece of dough before committing to your final portions