Flaky Roti Canai (Printable Version)

Crispy, golden Malaysian flatbread with tender layers. Enjoy with curries or solo.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour (375 g)
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 (240 ml)

→ For Shaping and Cooking

07 - 4 tablespoons ghee or vegetable oil for greasing and cooking

# Method:

01 - Combine flour, salt, and sugar in a large mixing bowl. Add melted ghee and condensed milk. Gradually incorporate warm water while mixing until a soft, slightly sticky dough forms.
02 - Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic, ensuring proper gluten development for stretchability.
03 - Divide dough into 6 equal portions and shape into balls. Coat each ball lightly with ghee or oil, 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 without tearing.
05 - Fold the dough edges inward to create a long rectangle, then roll tightly 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 - Press and flatten one spiral dough portion gently into a round disc approximately 6 to 7 inches in diameter.
08 - Cook each roti for 2 to 3 minutes per side, turning until both sides achieve golden color and crispy, flaky layers form.
09 - Remove from heat and gently clap the roti between both hands to separate and fluff the layers. Serve immediately while hot.

# Chef's Tips:

01 -
  • The condensed milk creates this tender sweetness that balances perfectly with savory curries
  • Once you master the stretch, your kitchen will turn into the most authentic Malaysian roti shop in town
02 -
  • Skip the resting period and your dough will fight back every time you try to stretch it
  • The clapping technique at the end is not optional, it is what creates those signature flaky layers
03 -
  • Room temperature ingredients work better than cold ones for this recipe
  • Practice your stretching technique with a small piece of dough first if you are nervous

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