Roti Canai Recipe (Crispy & Flaky Malaysian Flatbread) – Authentic Homemade Style

🥘 Introduction:

Roti Canai is Malaysia’s most iconic flatbread – a crispy, flaky, and buttery delight enjoyed at breakfast, lunch, or dinner. Whether paired with dhal curry, chicken rendang, or just sugar, this Indian-Muslim inspired bread has won hearts globally. Today, we bring you the authentic step-by-step guide to making soft inside, crispy outside Roti Canai at home — no need for a mamak stall!

🧾 Ingredients:

Dough:

  • 500g all-purpose flour

  • 1 tsp salt

  • 1 tbsp condensed milk

  • 1 egg

  • 2 tbsp vegetable oil

  • 250ml water (adjust as needed)

  • Extra oil or ghee (for soaking and cooking)

👨‍🍳 Step-by-Step Instructions:

1. Prepare the Dough

  • In a large bowl, combine flour and salt.

  • Add in egg, condensed milk, and oil. Mix lightly.

  • Gradually pour in water while kneading until a soft, smooth dough forms (about 10 minutes of kneading).

  • Divide into 8–10 balls and coat each with oil. Soak in an oiled container, covered, for 4–6 hours or overnight.

2. Stretch the Dough

  • Oil your work surface and hands.

  • Take one ball and flatten it with fingers.

  • Using the “roti canai flip” method or gently pulling outward, stretch until paper thin. Don’t worry if it tears slightly.

3. Fold the Roti

  • Fold the stretched dough into thirds, then roll it into a square or coil into a circle.

4. Cook It!

  • Heat a flat griddle or pan over medium heat.

  • Add a bit of ghee or oil.

  • Cook each side for 2–3 minutes until golden and crispy.

5. Fluff and Serve

  • Once cooked, place roti between your hands and clap to fluff up layers (optional but traditional).

  • Serve hot with dhal, curry, or sugar and condensed milk.

💡 Tips for Perfect Roti Canai:

  • Resting is key: The longer the dough rests in oil, the more elastic it becomes.

  • Use room temperature dough for easier stretching.

  • For extra flakiness, add a thin layer of ghee when folding.

  • A cast iron pan gives the best crust!

❓ FAQs:

Q: Can I freeze the dough?

A: Yes! After soaking in oil, place dough balls in plastic wrap and freeze. Thaw overnight before use.

Q: Why is my roti not flaky?

A: You may not have stretched it thin enough or didn’t rest the dough long enough.

Q: What’s the difference between Roti Canai and Roti Prata?

A: Very similar! Roti Prata is the Singaporean version, usually slightly thicker and sometimes filled.


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