I Made Flaky Roti Canai First Time My Favorite Malaysian Breakfast

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.

In a medium-sized bowl, add 6 g salt, 5 to 10 g sugar, 150 g water, 15 g melted butter, and 30 g condensed milk.

Add 300 g strong bread flour and mix until there are no dry spots.

Cover the dough and let it rest for 15 minutes.

Knead the dough for 1 to 2 minutes until smooth.

Divide the dough into five pieces and round them up.

Coat each dough ball with oil and place them on a tray, cover, and let them rest for 1 hour (or up to 2-3 hours in the fridge).

Shape the dough by stretching and tossing it to make it thin and even.

Fold the dough edges to the center to form a rectangle.

Rest the shaped dough again, ensuring it is oiled to prevent sticking.

Heat a medium-sized non-stick pan and add a little oil.

Cook the roti in the pan, pressing down if it pops up, until golden and flaky.

Let the roti cool for 30 seconds, then clap it between two hands to make it flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens