📝 About This Recipe
Transport your kitchen to the bustling mamak stalls of Malaysia with this quintessential breakfast staple. Roti Canai is a mesmerizing flatbread characterized by its impossibly thin, translucent layers and a crisp, buttery exterior that shatters upon impact. Paired with a fragrant dhal or spicy curry, it offers a soul-warming balance of textures and savory flavors that define Southeast Asian comfort food.
🥗 Ingredients
Dough Base
- 500 grams All-purpose flour (high protein bread flour also works well for extra elasticity)
- 240 ml Lukewarm water
- 1 tablespoon Condensed milk (adds a hint of sweetness and helps with browning)
- 1 teaspoon Fine sea salt
- 1 large Egg (at room temperature)
- 2 tablespoons Ghee or melted butter (for the internal dough mix)
For Coating and Stretching
- 1/2 cup Ghee or Vegetable oil (to coat the dough balls and grease the work surface)
- 3 tablespoons Melted butter (for brushing during the folding process)
For Serving (Optional)
- 1 bowl Dhal (Lentil Curry) (warm)
- 1 bowl Chicken Curry Gravy (strained for dipping)
- 1 tablespoon Granulated sugar (for a sweet version)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the lukewarm water, condensed milk, salt, and the egg until fully combined and the salt is dissolved.
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2
Add the flour and the 2 tablespoons of melted ghee to the wet ingredients. Use your hands or a wooden spoon to mix until a shaggy dough forms.
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3
Turn the dough onto a clean surface and knead for 10-15 minutes. The dough should transition from sticky to smooth, elastic, and slightly tacky. If using a stand mixer, use the dough hook on medium-low speed for 8 minutes.
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4
Divide the dough into 6 to 8 equal-sized balls (roughly the size of a large lime). Smooth the surface of each ball by pinching the bottom.
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5
Generously coat each ball in ghee or oil. Place them in a deep tray or bowl and pour any remaining oil over them to prevent a skin from forming.
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6
Cover the tray with plastic wrap and let the dough rest for at least 4 hours, though overnight in a cool spot is best. This relaxation is crucial for stretching the dough without it tearing.
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7
When ready to cook, grease a large, flat work surface (like a granite countertop or large cutting board) with oil.
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8
Take one dough ball and flatten it with your palm. Using your fingers, gently stretch the dough outwards from the center until it is paper-thin and translucent. You should be able to see the countertop through it.
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9
Lift the edges of the dough and gently 'flip' or 'toss' it if you are daring, otherwise, simply keep pulling the edges until it is as thin as possible. Don't worry if a few small holes appear.
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10
Drizzle a little melted butter over the thin sheet. Fold the top third down to the center, and the bottom third up, creating a long rectangle. Then fold the sides in to form a square 'envelope'.
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11
Heat a flat cast-iron skillet or tawa over medium-high heat. Lightly grease the pan with a teaspoon of ghee.
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12
Place the folded roti on the pan. Cook for 2-3 minutes on each side until golden brown spots appear and the layers have puffed slightly.
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13
Remove the roti from the heat and immediately place it on a clean flat surface. Use both hands to sharply 'clap' or scrunch the sides of the roti together. This 'fluffs' the bread and separates the internal layers.
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14
Repeat with the remaining dough balls and serve immediately while hot and crispy.
💡 Chef's Tips
The longer the dough rests, the easier it is to stretch; 6 hours is the sweet spot for beginners. Avoid using too much flour when kneading; the dough should remain soft and supple. If the dough keeps springing back when you stretch it, let it rest for another 15 minutes and try again. The 'clapping' motion at the end is essential for the texture—don't skip it or your roti will be flat and dense. Use a high-smoke point oil or ghee to prevent the kitchen from getting too smoky during the frying process.
🍽️ Serving Suggestions
Serve hot with a side of Dhal Cha (lentil curry) for a classic vegetarian pairing. Dip into a rich, spicy Chicken or Mutton curry gravy for a hearty brunch. For a sweet treat, sprinkle with granulated sugar or dip into condensed milk. Pair with a hot glass of Teh Tarik (Malaysian pulled milk tea) to complete the authentic experience. Serve alongside a small dollop of spicy sambal for those who crave an extra kick of heat.