Malaysian Roti Canai (Singaporean Roti Prata)

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is plant-based and offers a different flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

condensed milk

🥗Healthier: unsweetened almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and sugar.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: regular milk

Low-fat coconut milk reduces calories while maintaining flavor.

Combine flour, salt, and sugar in a mixing bowl.

Add water and condensed milk gradually, mixing until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth.

Divide the dough into small balls and coat with ghee.

Let the dough rest for at least 2 hours, covered with a damp cloth.

Flatten each ball into a thin disc, stretching it gently.

Fold the disc into a square or triangle shape and let it rest for another 30 minutes.

Heat ghee in a skillet over medium heat until shimmering.

Place the folded dough in the skillet and cook until golden brown, about 3-4 minutes per side.

Serve hot with curry or dhal.

Cooking Techniques

Spice Level:

Allergens