Roti Canai: Secret to SOFT & FLAKY flatbread, just like in Malaysia

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.

Add water, condensed milk, butter or ghee, salt, and sugar to a large mixing bowl. Stir together until thoroughly combined.

Add flour and stir with a spatula then switch to hands and knead to bring the dough together. If there’s excess dry flour, add up to 3 tsp more water. Knead only until all the dry flour is incorporated and the dough is free of any hard lumps.

Cover and rest 15 minutes.

Knead dough until smooth. Should only take about 30 seconds or so.

Divide dough into 10 equal portions. If weighing, they’ll be about 100g each. Shape each portion into a smooth tight ball.

Add about a 1/3 cup oil to a tray. Spread the oil all over. Generously coat each dough ball in oil.

Cover tray tightly and rest dough. At least 1 hour at room temperature. For better results, rest 3 hours at room temperature. For best results, place tray in fridge overnight. The next day, leave the tray at room temperature for 1 hour before proceeding.

Stretch each dough ball into a large and translucently thin sheet, either by tossing and stretching OR rolling and stretching. Shape by folding top and bottom sides to the centre and then left and right sides. Add some more oil and set aside to rest while shaping the other dough balls.

Pre-heat non-stick skillet over medium for 2-3 minutes.

Cook the rotis in the order they were shaped. Right before cooking, stretch shaped roti one more time.

Add 2-3 tbsp ghee or oil to the pan. When lightly shimmering, place in roti. Cook until the bottom is golden brown. If roti puffs, press down lightly with spatula to encourage even cooking. Once the bottom is golden, flip over and cook other side. If using ghee, cook until both sides are golden and transfer out. If using oil, when the second side is lightly golden, add to the pan a knob of butter (1-2 tbsp). Swirl around to melt and coat both sides of the roti. Continue cooking until golden and transfer out of pan.

Place roti on a clean tea towel and allow to cool slightly, 30 seconds. Then, using tea towel to protect hands, vigorously clap the roti between two hands. Repeat until roti is fluffed up and flaky.

Serve immediately with curry dip.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens