Malay-style Flaky Roti Canai

Ingredients

While the original Kenyan Chapati is made with whole wheat flour and cooked on a stovetop, the Malay-style Flaky Roti Canai uses all-purpose flour and is traditionally cooked on a flat griddle. The Malay version also incorporates ghee into the dough, giving it a rich and buttery flavor. Additionally, the Malay-style Roti Canai is typically served with curries or sambal, whereas Kenyan Chapati is often enjoyed on its own. We alse have the original recipe for Kenyan Chapati, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 1 tsp salt 1 tsp salt
• 2 tbsp ghee, melted 2 tbsp ghee, melted
• 300ml (1 ¼ cups) water 300ml (1 ¼ cups) water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt.
2. 2.
   Make a well in the center and pour in the melted ghee and water.
3. 3.
   Mix the ingredients together until a dough forms.
4. 4.
   Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Divide the dough into small balls and let them rest for 30 minutes.
6. 6.
   Take one dough ball and flatten it with your hands. Brush the surface with ghee and fold it into a square.
7. 7.
   Repeat the folding process with the remaining dough balls, brushing each layer with ghee.
8. 8.
   Heat a flat griddle or non-stick pan over medium heat.
9. 9.
   Roll out one folded dough ball into a thin circle.
10. 10.
    Place the rolled dough onto the hot griddle and cook for about 1-2 minutes on each side until golden brown.
11. 11.
    Repeat the process with the remaining dough balls, adding more oil if needed.
12. 12.
    Serve the Malay-style Flaky Roti Canai hot with your favorite curries or sambal.

Treat your ingredients with care...

• All-purpose flour — Use a good quality all-purpose flour for the best results. If you prefer a lighter texture, you can use a combination of all-purpose flour and cake flour.
• Ghee — Ghee adds a rich and buttery flavor to the roti. If you don't have ghee, you can substitute it with vegetable oil.

Tips & Tricks

• To achieve flaky layers, make sure to brush each layer of the dough with ghee before folding.
• Resting the dough allows the gluten to relax, making it easier to roll out the roti.
• If the dough is too sticky, dust it with a little flour while kneading.
• For a crispier texture, cook the roti on a higher heat.
• Leftover roti can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Malay-style Flaky Roti Canai hot, straight from the griddle, to enjoy its flaky texture. It pairs perfectly with a variety of curries, such as chicken curry, beef rendang, or vegetable curry. You can also serve it with sambal, a spicy chili paste, for an extra kick of flavor.

Presentation advice

To enhance the presentation, fold the cooked roti into quarters and stack them on a serving plate. Garnish with fresh herbs, such as cilantro or mint, for a pop of color. Serve alongside small bowls of curries or sambal for dipping.