Roti Canai
A flaky Malaysian flatbread made by stretching oiled dough paper-thin, then folding and coiling it before pan-frying — served with dal curry for dipping.
Vegetarian
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups bread flour
- 1 tsp salt
- 1 tbsp sugar
- 1 egg
- 1 cup warm water (plus more as needed)
- 3 tbsp condensed milk
- 1/2 cup ghee or neutral oil, plus extra for coating and the pan
- Dal curry, to serve
Steps
- Combine the flour, salt, and sugar. Whisk the egg, warm water, and condensed milk together, then mix into the flour to form a soft, slightly sticky dough.
- Knead for 10-15 minutes until smooth and elastic. Divide into 8 portions and shape into balls.
- Coat each ball generously in oil and let rest, covered, for at least 1 hour (up to overnight in the refrigerator) — the long rest and oil coating are what allow the dough to stretch paper-thin later.
- On an oiled surface, stretch and flatten each ball with your hands, working from the center outward until it's almost translucent.
- Fold the stretched sheet into a rectangle, then roll it up like a Swiss roll, and coil the roll into a spiral. Let rest 10 minutes.
- Flatten each coil into a round disc and pan-fry on a hot, well-oiled griddle for 2-3 minutes per side, until golden and crisp in spots.
- Once cooked, press the roti firmly between your palms a few times to separate and fluff up the flaky layers.
- Serve hot with dal curry for dipping.