📝 About This Recipe
Experience the soul of Malaysian street food with this Roti Canai, a buttery, multi-layered flatbread that is famously crisp on the outside and impossibly soft within. Originally brought to Southeast Asia by Indian immigrants, this 'flying bread' is defined by its dramatic stretching technique which creates dozens of paper-thin layers. Whether torn apart and dunked into a spicy dhal or enjoyed with a sprinkle of sugar, it is a testament to the magic of simple ingredients transformed by technique.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (high protein or bread flour also works well)
- 1 teaspoon Fine sea salt
- 1 tablespoon Granulated sugar (helps with browning and caramelization)
- 280 ml Lukewarm water (adjust slightly based on humidity)
- 1 tablespoon Sweetened condensed milk (the secret to authentic street-style flavor)
Fats and Texture
- 2 tablespoons Ghee (melted, for the dough mix)
- 1 large Egg (beaten, at room temperature)
- 1/2 cup Vegetable oil (for coating the dough balls)
- 1/4 cup Extra Ghee (softened, for layering and frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.
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2
In a separate jug, mix the lukewarm water, sweetened condensed milk, beaten egg, and 2 tablespoons of melted ghee.
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3
Create a well in the center of the flour and pour in the liquid mixture. Use your hand or a wooden spoon to bring the dough together until a shaggy ball forms.
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4
Turn the dough onto a clean surface and knead for 10-12 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 for 8 minutes.
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5
Divide the dough into 6 or 8 equal portions (roughly the size of a large lime). Roll each portion into a smooth, tight ball.
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6
Generously coat each ball with vegetable oil and a little softened ghee. Place them in a deep tray, cover tightly with plastic wrap, and let them rest for at least 4 hours, though overnight in a cool spot is best for maximum elasticity.
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7
After resting, oil your work surface and your hands. Take one dough ball and flatten it with your palm.
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8
Using your palms, stretch the dough outwards from the center. Ideally, use a 'flipping' motion to throw the dough against the counter until it is paper-thin and translucent (you should be able to see the counter through it).
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9
Drizzle a little ghee over the stretched dough. Fold the edges inward to create a long strip, then coil that strip into a circular 'snail' shape, or fold it into a neat square.
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10
Heat a heavy-bottomed cast iron skillet or flat griddle over medium heat. Lightly grease with ghee.
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11
Gently flatten the coiled dough ball with your hand to about 1/2 inch thickness and place it on the hot skillet.
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12
Fry for 2-3 minutes on each side, pressing down occasionally, until the roti is golden brown and features beautiful charred spots.
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13
Crucial Step: Once removed from the heat, place the roti on a flat surface and quickly 'scrunch' it between your hands in a clapping motion. This shatters the crisp layers and makes it fluffy.
💡 Chef's Tips
Resting is non-negotiable; the gluten must be completely relaxed to achieve that paper-thin stretch without tearing. If you aren't confident 'throwing' the dough, simply use your fingers to gently pull the edges outward on an oiled surface until translucent. Use Ghee instead of butter for frying; it has a higher smoke point and provides that authentic nutty aroma. Don't be afraid of the oil; the dough balls should be practically swimming in it while resting to prevent a skin from forming. For a 'Roti Telur' variation, crack an egg onto the stretched dough before folding it into a square.
🍽️ Serving Suggestions
Serve hot with a side of spicy Lentil Dhal or a rich Chicken Curry for a classic Malaysian breakfast. Pair with a glass of frothy Teh Tarik (pulled milk tea) to balance the savory, buttery flavors. For a sweet treat, serve alongside slices of banana and a drizzle of extra condensed milk. Accompany with a side of Sambal Belacan if you prefer an extra kick of heat and umami. Enjoy as a snack on its own, torn by hand and dipped into white sugar.