Roti Canai – How to make it at home

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.

Put all the ingredients required into a mixing bowl: flour, egg, sugar, some salt, water, and ghee.

Mix the ingredients until the dough clumps together.

Knead the dough for about 5 minutes until elastic and smooth.

Let the dough rest for about 5 minutes, then shape it into a cylinder.

Divide the dough into portions of about 80 grams each.

Roll each dough into a smooth ball and rub softened butter or ghee on the surface.

Cover the dough and let it relax for at least three hours or overnight.

Take the dough out, let it come to room temperature, and place it on an oiled surface.

Press and stretch the dough into a 6-inch disc, making the perimeter thin and the center thicker.

Flip the dough to make it paper-thin, repeating the flipping process until desired thickness is achieved.

Fold the dough into a square or roll it into a log for a round shape.

Let the shaped dough relax for 30 minutes before cooking.

Flatten the dough gently on an oiled surface.

Grease a griddle or tawa and cook the dough until brown spots appear on both sides, flipping as needed.

Stack the Roti Canai while hot and fluff them by squeezing between palms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens