Roti Canai: The Flaky Malaysian Flatbread That Will Steal Your Heart

Ingredients You'll Need

For the Dough:

• 4 cups all-purpose flour
• 1 cup warm water
• 1/2 cup sweetened condensed milk
• 1/4 cup ghee (clarified butter) or vegetable oil
• 1 teaspoon sugar
• 1 teaspoon salt
• Additional ghee or oil for cooking

For Serving:

• A curry of your choice (such as chicken curry, dhal, or vegetable curry)
• Pickles and sambal (optional, for extra flavor)

Crafting the Perfect Dough

1. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and salt. Whisk together to ensure even distribution of the dry ingredients.
2. Combine Wet Ingredients: In a separate bowl, mix the warm water and sweetened condensed milk. Stir well to dissolve the condensed milk into the water.
3. Create the Dough: Slowly add the wet ingredients to the dry ingredients, mixing continuously until a rough dough forms. You may need to adjust the amount of water slightly; the dough should be soft but not sticky.
4. Knead: Transfer the dough onto a floured surface and knead for about 10 minutes, or until it becomes smooth and elastic.
5. Rest: Lightly oil a large bowl and place the dough inside. Cover with a damp cloth and let it rest in a warm place for at least 2 hours, or until doubled in size. This resting period is crucial as it allows the dough to become pliable and easy to work with.

Shaping the Roti Canai

1. Divide the Dough: After resting, divide the dough into small, golf ball-sized portions. Lightly coat each ball with oil to prevent sticking.
2. Flatten the Dough: Using your palms and fingers, gently flatten each dough ball into a thin, round disc. If you’re confident, you can stretch the dough further by lifting it and letting gravity work its magic. The goal is to get the dough as thin as possible without tearing it.
3. Fold and Roll: Brush the surface of each disc with a little ghee or oil. Fold the dough into a square or rectangle by bringing in the edges. Roll the folded dough into a log shape, then coil it into a spiral. Let each coil rest for a few minutes before cooking.

Cooking the Roti Canai

1. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of ghee or oil.
2. Cook the Roti: Flatten each dough spiral gently with your fingers or a rolling pin. Place it on the hot skillet and cook for about 2-3 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to avoid burning.
3. Serve Hot: Transfer the cooked Roti Canai to a plate lined with paper towels to absorb any excess oil. Serve immediately with your favorite curry or enjoy it plain with a side of pickles and sambal.

Tips for Perfect Roti Canai

• Rest Time: Do not skip the resting period. This allows the dough to relax and develop its flakiness.
• Ghee vs. Oil: Traditional recipes use ghee for its rich flavor and higher smoke point, but vegetable oil works as a suitable substitute.
• Thinner Dough: The thinner you can stretch the dough, the flakier and crispier your Roti Canai will be.
• Keep it Warm: If making a large batch, keep the cooked Roti Canai warm in a covered container or in an oven set to low heat.

Roti Canai is not just a bread; it’s a delicious journey into Malaysian cuisine. Its flaky layers and soft center pair beautifully with a rich, spicy curry, making it a perfect addition to any meal. Whether you're a seasoned cook or a curious beginner, this recipe promises to bring a touch of Malaysian magic to your table.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.