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Authentic Roti Canai Recipe

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4.2 from 2 reviews

Roti Canai is a traditional Malaysian flatbread known for its flaky, crispy layers and soft interior. This recipe involves a slow dough resting process and hand-stretching technique to create paper-thin layers, which are then pan-fried to golden perfection. Serve it warm with curry or your favorite dipping sauce for an authentic taste of Southeast Asia.

Ingredients

Dough Ingredients

  • 500 g all purpose flour (about 4 cups of flour, measured by spoon and level method)
  • 1 tsp sea salt
  • 180 mL boiling water (¾ cup)
  • 180 mL room temperature water (¾ cup)

For Coating, Layering and Cooking

  • Vegetable oil (for coating, layering, and cooking)
  • Butter or ghee (optional, for flavor and layering)

Instructions

  1. Prepare Dough Base: About 10 hours before cooking (or at least 3 hours), combine the flour and sea salt in a large bowl and stir to mix evenly.
  2. Add Hot Water: Gradually add the boiling water while stirring with a fork or spatula to form clumps, ensuring the water is evenly distributed.
  3. Add Room Temperature Water: Incorporate the room temperature water while mixing with your hands until a scraggly, soft but not sticky dough forms.
  4. Initial Rest: Cover the dough bowl with plastic wrap and let it rest for 30 minutes to 1 hour to develop gluten and hydrate the flour.
  5. Knead Dough: After resting, knead the dough for 2-3 minutes until it becomes smooth and satiny, kneading longer if necessary.
  6. Divide and Shape: Weigh the dough and divide it into 8 equal portions (90-100 g each). Shape each into smooth balls and set aside covered.
  7. Oil Coating and Rest: Coat dough balls lightly with vegetable oil and place them on an oiled plate with space in between. Cover and let rest for at least 2 hours or up to 12 hours for pliability.
  8. Prepare Work Station: Have oil or butter/ghee ready for shaping and cooking the roti.
  9. Stretch Dough: Take one dough ball and stretch it by hand on a smooth surface until paper-thin and slightly translucent, shaping into a circle or rectangle without tearing.
  10. Oil Layering: Lightly spread oil, butter, or ghee over the surface of the stretched dough to create layers.
  11. Roll and Coil: Roll the dough into a tight tube, then coil into a spiral and tuck the ends underneath. Press the coil to seal.
  12. Second Rest: Place the coiled dough on the oiled plate, cover, and rest for at least one more hour.
  13. Heat Pan: Preheat an 8-inch non-stick pan or tawa over medium heat.
  14. Flatten Coil: Flatten the rested dough coil into a 6 to 7-inch roti by hand or rolling pin.
  15. Cook Roti: Add a few drops of oil to the pan, place the flattened roti in it, and cook for about 4 minutes total, flipping frequently until golden brown and cooked through on both sides.
  16. Separate Layers: Remove cooked roti to a cooling rack and, while hot, gently squash it with your hands in a clapping motion to separate the layers.
  17. Serve: Repeat the cooking process with remaining dough portions and serve the roti warm with curry or your preferred accompaniments.

Notes

  • Resting the dough for long periods allows gluten to develop, resulting in flakier layers.
  • Stretch the dough gently and evenly to avoid tears; practice improves technique.
  • Adjust stove heat as necessary since pans and heat sources vary.
  • Using butter or ghee instead of oil for layering enhances flavor.
  • Pressing the cooked roti after cooking separates the layers and improves texture.

Find it online: https://recipeplenty.com/authentic-roti-canai-recipe/