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Authentic Roti Canai Recipe

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4.1 from 5 reviews

  • Author: Eliza
  • Total Time: 5 hours 10 minutes (including resting periods)
  • Yield: 4 servings (8 roti canai pieces, 2 per serving)

Description

Roti Canai is a classic Malaysian flatbread known for its flaky, layered texture and slightly crispy exterior. This recipe involves a unique resting and folding technique to develop gluten and create delicate layers. Traditionally served warm with curry or dips, roti canai is a versatile dish enjoyed across Southeast Asia.

Ingredients

Dough Ingredients

  • 500 g all purpose flour (about 4 cups, measured by spoon and level method)
  • 1 tsp sea salt
  • 180 mL boiling water (¾ cup)
  • 180 mL room temperature water (¾ cup)

For Coating and Cooking

  • Oil (vegetable or canola) for coating, layering, and cooking
  • Butter or ghee (optional, for flavor layering and cooking)

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and sea salt, stirring to distribute the salt evenly throughout the flour.
  2. Add Boiling Water: While stirring with a fork or spatula, pour the boiling water over the flour mixture to form clumps. Stir until water is evenly dispersed.
  3. Add Room Temperature Water: Gradually incorporate the room temperature water using your hands or a spatula until a scraggly, soft but not sticky dough forms.
  4. Rest the Dough: Cover the bowl with plastic wrap and let the dough rest for about 30 minutes to 1 hour to develop gluten, allowing it to soften and hydrate fully.
  5. Knead the Dough: Knead the dough for 2-3 minutes until it becomes smooth and satiny in texture. Continue kneading if necessary to achieve the right consistency.
  6. Divide the Dough: Weigh and portion the dough into 8 equal balls (approximately 90-100 g each). Shape each into a smooth round ball, cover with plastic wrap, and set aside.
  7. Oil the Dough Balls: Place vegetable oil in a small bowl and spread oil on the bottom of a large plate or flat container. Roll each dough ball in oil to coat and place them spaced apart on the plate. Cover with plastic wrap and rest for 2 to 12 hours, preferably overnight for best texture.
  8. Prepare for Shaping: Have a separate bowl with oil or butter/ghee ready for layering during shaping.
  9. Stretch the Dough: Take one dough ball and flatten it on a smooth work surface. Gently stretch the dough with your hands until it is paper-thin and translucent without tearing, shaping it into a circle or rectangle.
  10. Oil the Surface: Lightly spread oil, butter, or ghee over the stretched dough surface to help create layers.
  11. Roll into a Tube: Roll the dough firmly into a log or alternatively fold horizontally in half-inch to one-inch layers overlapping each other.
  12. Form a Spiral: Coil the rolled/folded dough into a tight spiral. Tuck the ends underneath and press down gently to seal the coil.
  13. Rest Shaped Dough: Place the coiled dough on the oiled plate, cover, and rest for at least another hour for easier handling and layering.
  14. Preheat Pan: Use an 8-inch or larger non-stick pan or tawa on medium heat. Adjust the stove heat as needed to prevent burning.
  15. Flatten Dough: Take a coiled dough ball and flatten it gently with your hands into a 6-7 inch round roti. A rolling pin can be used but hand stretching is preferred for better texture.
  16. Cook the Roti: Lightly brush or add a few drops of oil onto the pan. Place the flattened roti onto the hot pan and cook until golden brown on one side, then flip and brown the other side. Total cooking time is around 4 minutes per roti with occasional flipping to ensure even cooking.
  17. Separate the Layers: Transfer cooked roti to a cooling rack. While hot, gently press and clap the roti with your hands to help separate the flaky layers.
  18. Repeat & Serve: Continue the process with remaining dough portions. Serve roti canai warm, ideally with curries or your preferred side dishes.

Notes

  • Resting the dough for longer (up to 12 hours) improves pliability and creates more distinct layers.
  • Stretching the dough thinly but carefully is key to achieving the signature flaky texture.
  • Use medium heat and a non-stick pan to avoid burning and ensure even browning.
  • Clapping the cooked roti while hot helps create the characteristic flaky layers.
  • You can use butter or ghee instead of oil for richer flavor during layering and cooking.
  • The dough does well in advance preparation and refrigeration for convenience.
  • Prep Time: 15 minutes plus 3 to 12 hours resting time
  • Cook Time: 4 minutes per roti (approximately 16 minutes total for 4 servings)
  • Category: Flatbread
  • Method: Stovetop
  • Cuisine: Malaysian

Find it online: https://recipekind.com/authentic-roti-canai-recipe/