Homemade Flaky Roti Canai

Ingredients

• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/4 cup (60g) ghee or clarified butter, for brushing 1/4 cup (60g) ghee or clarified butter, for brushing
• Additional vegetable oil, for cooking Additional vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well.
2. 2.
   Gradually add the warm water to the dry ingredients while stirring with a spoon or your hands.
3. 3.
   Once the dough starts to come together, transfer it to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Divide the dough into 8 equal portions and shape each portion into a ball. Coat each ball with vegetable oil and let them rest for 30 minutes, covered with a damp cloth.
5. 5.
   After the resting time, take one dough ball and flatten it with your hands. Brush the surface with ghee or clarified butter.
6. 6.
   Stretch the dough from the edges, pulling it gently to create a thin sheet. Fold the edges towards the center, forming a square or rectangle shape.
7. 7.
   Brush the folded dough with ghee or clarified butter and fold it again, creating a smaller square or rectangle.
8. 8.
   Repeat the stretching, folding, and brushing process for each dough ball.
9. 9.
   Heat a griddle or non-stick pan over medium heat and lightly grease it with vegetable oil.
10. 10.
    Take one folded dough and flatten it with your hands. Carefully stretch it into a thin round shape, being careful not to tear the layers.
11. 11.
    Place the stretched dough onto the hot griddle and cook for about 1-2 minutes on each side until golden brown and crispy.
12. 12.
    Repeat the cooking process for the remaining dough balls, adding more oil to the griddle as needed.
13. 13.
    Serve the Roti Canai hot with your favorite Malaysian curry or condiments.

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 or clarified butter — Ghee adds a rich flavor to the Roti Canai. If you don't have ghee, you can substitute it with vegetable oil for a dairy-free version.

Tips & Tricks

• Resting the dough allows the gluten to relax, making it easier to stretch and fold.
• When stretching the dough, be gentle to avoid tearing the layers.
• If the dough springs back while stretching, let it rest for a few minutes before continuing.
• Adjust the heat while cooking to ensure the Roti Canai cooks evenly without burning.
• For a sweeter version, you can add a pinch of ground cardamom or cinnamon to the dough.

Serving advice

Serve the Roti Canai hot off the griddle to enjoy its flaky texture. Tear it into smaller pieces and dip it into your favorite curry or condiments. It can also be enjoyed as a snack or breakfast with a cup of hot tea or coffee.

Presentation advice

Stack the cooked Roti Canai on a plate or in a basket, allowing the layers to be visible. Garnish with a sprinkle of chopped cilantro or sesame seeds for an extra touch of color.