Flaky Roti Canai (Printable)

Crispy, layered Malaysian flatbread.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp sugar
04 - 3 tbsp ghee or unsalted butter, melted
05 - 1 cup water (plus more as needed)

→ For Layering

06 - 6 tbsp ghee or unsalted butter, softened
07 - 3 tbsp vegetable oil

# How To Make:

01 - In a large bowl, combine flour, salt, and sugar. Create a well in the center, add melted ghee, and gradually incorporate water while mixing until a soft, slightly sticky dough forms.
02 - Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
03 - Divide the dough into 6 equal balls. Coat each ball with a little oil, cover, and let rest for 1 hour to relax the gluten for easier stretching.
04 - Oil your work surface and hands. Flatten one dough ball with your palms, then gently stretch and pull it into a very thin, almost translucent sheet.
05 - Brush the entire surface with softened ghee. Fold the dough into thirds like a letter, then roll it into a loose coil.
06 - Gently flatten each coil and set aside. Repeat the stretching and coiling process for all dough balls.
07 - Heat a non-stick skillet or griddle over medium heat. Flatten each coiled dough round to 1/4 inch thickness and cook for 2–3 minutes per side until golden and crisp, brushing with extra ghee or oil as needed.
08 - Slap the cooked roti between your hands a few times before serving to enhance its flaky texture.

# Expert Tips:

01 -
  • The contrast between the crispy edges and the tender, chewy center is absolutely addictive.
  • It brings the vibrant flavors of a Malaysian street food stall right into your own kitchen.
02 -
  • Do not skip the resting period, or the dough will keep snapping back when you try to stretch it.
  • The tearing of the dough is normal and will not ruin the final texture of the bread.
03 -
  • Use a combination of oil and ghee for the brushing fat to prevent the bread from becoming too heavy.
  • If the dough resists stretching, let it rest for another five minutes and try again.

Go Back