Flaky Roti Canai (Printable version)
Buttery, layered Malaysian flatbread with a crisp texture.
# What you need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp sugar
04 - 3 tbsp ghee or unsalted butter, melted
05 - 1 cup water (plus more as needed)
→ Layering
06 - 6 tbsp ghee or unsalted butter, softened
07 - 3 tbsp vegetable oil
# How To:
01 - Mix flour, salt, and sugar in a large bowl. Create a well in the center, add melted ghee, and gradually pour in water while mixing until a soft, slightly sticky dough forms.
02 - Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
03 - Divide the dough into 6 equal balls. Coat each ball with a bit of oil, cover, and let rest for 1 hour to relax the gluten for better stretching.
04 - Oil your work surface and hands. Flatten one dough ball with your palms, then gently stretch and pull into a very thin, almost translucent sheet.
05 - Brush the entire surface with softened ghee. Fold the dough in thirds like a letter, then roll into a loose coil.
06 - Gently flatten the coil and set aside. Repeat the stretching, folding, and rolling for all dough balls.
07 - Heat a non-stick skillet or griddle over medium heat. Flatten each coiled dough round to 1/4 inch thick, then cook for 2–3 minutes per side until golden and crisp, brushing with extra ghee or oil as needed.
08 - Slap the cooked roti between your hands a few times to create signature flakiness before serving.
# Expert Advice:
01 -
- The contrast between the crisp, golden exterior and the soft, chewy layers is absolutely addictive.
- It brings the aroma of a Malaysian street market right into your own home.
02 -
- If the dough keeps snapping back, let it rest longer because the gluten is too tight.
- Do not be afraid to use plenty of oil on your work surface to prevent sticking.
03 -
- A well-seasoned cast iron skillet gives the best browning results.
- Make sure the pan is fully hot before adding the dough.