Malaysian
Roti Canai
A Malaysian mamak-style flatbread with crisp, flaky layers and a soft, stretchy center. It is best eaten hot, clapped between the hands to loosen the layers, with dhal curry on the side.
Watch it madeChe Nom · 17:29
Ingredients
- Plain flour2 cups
- Fine salt1/2 tsp
- Sugar1 tsp
- Sweetened condensed milk1 tbsp
- Egg1 small
- Water1/2 cup
- Ghee or margarine2 tbsp, plus extra for folding
- Neutral oil1/3 cup, for resting and frying
- Dhal curry1 cup, warmed, to serve
Method
- Whisk the water, egg, condensed milk, sugar, and salt in a bowl until the salt dissolves.
- Place the flour in a large bowl, pour in the liquid mixture, and mix until a rough dough forms.
- Knead for 8 to 10 minutes, adding the ghee gradually, until the dough is smooth, elastic, and slightly tacky but not wet.
- Cover the dough and rest it for 20 minutes, then knead again for 2 minutes to strengthen the gluten.
- Divide the dough into 4 equal balls, smooth each ball tightly, coat generously with oil, and place in a small container.
- Cover and rest the oiled dough balls at room temperature for at least 6 hours, or overnight for the best stretch.
- Lightly oil a smooth work surface and your hands, then flatten one dough ball from the center outward into a thin round.
- Stretch the dough by gently lifting and pulling the edges, or flipping it mamak-style, until it is very thin and nearly translucent without tearing badly.
- Dab a little ghee over the stretched dough, then fold the edges inward to form a loose square with layers.
- Heat a flat griddle or heavy pan over medium heat and brush it lightly with oil.
- Cook one roti for 2 to 3 minutes per side, pressing and turning occasionally, until golden brown, crisp in spots, and cooked through.
- Repeat with the remaining dough balls, adding a little oil to the pan as needed.
- While each roti is still hot, clap it gently between both hands from the sides to separate and fluff the layers.
- Serve immediately with warm dhal curry for dipping.
Common questions
Can I substitute ghee or margarine in roti canai dough?
Yes. Ghee gives the best flavor and stretch, but you can use unsalted butter for a richer taste or neutral oil for a simpler dough. Avoid strong-flavored oils, which can taste greasy and interfere with the flaky layers.
How long should I rest the dough for the best roti canai texture?
For good stretch, rest the oiled dough balls at room temperature for at least 6 hours, and overnight is better. Shorter resting makes the dough harder to stretch and more likely to spring back or tear.
Why is my roti canai dough tearing when I stretch it?
The dough is usually under-kneaded, under-rested, or too dry. Knead until smooth and elastic, then give it enough long resting time. Also keep the dough well-oiled and avoid adding too much flour during shaping.
How do I store roti canai dough or cooked roti?
Oiled dough balls keep well covered in the refrigerator for up to 24 hours; bring them back to room temperature before stretching. Cooked roti canai can be cooled, wrapped, and refrigerated for 2 to 3 days, then reheated in a hot pan.
What should I serve with roti canai besides dhal curry?
Dhal curry is the classic pairing, but roti canai also works with chicken curry, fish curry, or a simple spiced vegetable curry. For a lighter meal, serve it with sambal, pickled onions, or a fried egg.