Flaky Roti Canai (Print)
Crispy golden layered Malaysian flatbread with tender chewy interior and buttery richness.
# Ingredient List:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon sugar
04 - 3 tablespoons condensed milk
05 - 2 tablespoons melted ghee or unsalted butter
06 - 1 cup warm water
→ For Shaping and Cooking
07 - 4 tablespoons ghee or vegetable oil
# How-To Steps:
01 - Combine flour, salt, and sugar in a large bowl. Add melted ghee and condensed milk. Gradually incorporate warm water while mixing until a soft, slightly sticky dough forms.
02 - Knead the dough for 8 to 10 minutes until smooth and elastic, ensuring proper gluten development for stretchability.
03 - Divide dough into 6 equal portions. Coat each ball lightly with ghee or oil and place on a greased tray. Cover with plastic wrap and let rest at room temperature for at least 2 hours to relax the gluten.
04 - Grease work surface and hands with oil. Flatten one dough ball with palms, then gently stretch and pull into a thin, almost translucent sheet approximately 18 inches wide, taking care not to tear the dough.
05 - Fold the dough edges inward to create a long rectangle, then roll like a Swiss roll. Coil into a spiral shape and tuck the end underneath. Repeat with remaining dough portions.
06 - Preheat a non-stick skillet or griddle over medium heat and brush lightly with ghee or oil.
07 - Gently press and flatten one spiral dough portion into a round disc measuring 6 to 7 inches in diameter.
08 - Cook each roti for 2 to 3 minutes per side, turning until both sides develop a golden color with crispy, flaky layers.
09 - Clap the cooked roti gently between hands to separate and fluff the layers. Serve immediately while hot.
# Expert Suggestions:
01 -
- The moment you tear into that first hot roti and see the layers separate, you will understand why this bread is legendary across Southeast Asia
- Despite what restaurant chefs want you to believe, you can achieve those flaky, buttery layers at home with patience and practice
02 -
- That 2 hour resting period is not optional, it is what makes the dough stretchable instead of springy
- The clapping technique at the end actually serves a purpose by separating the layers and creating that signature flaky texture
03 -
- A well floured or oiled countertop prevents sticking during the crucial stretching phase
- The dough gets easier to work with each time you practice, so do not let early struggles discourage you