Authentic Malaysian Roti Canai Recipe

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 egg
1 cup water
1/2 cup ghee (clarified butter), divided
1/4 cup additional flour for dusting
1/2 cup condensed milk

Steps and instructions

In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
Make a well in the middle of the flour mixture and break the egg into it. Start mixing the egg with the flour.
Gradually add water while continuing to mix the ingredients. Keep mixing until a dough starts to form.
Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour.
Divide the dough into individual balls, roughly the size of a golf ball.
Coat each ball of dough with ghee and let them rest for at least 4 hours, or ideally overnight. Cover the dough with a damp cloth to prevent it from drying out.
After the resting period, take one dough ball and flatten it with your hands on a well-floured surface.
Using a rolling pin, roll the dough out as thin as possible.
Fold the dough into a square, brushing each layer with ghee and sprinkling with a bit of flour.
Heat a flat pan or griddle over medium high heat. Cook each side of the roti canai for about 2 minutes or until golden brown.
Once cooked, clap the roti canai between your hands to fluff it up. Be careful not to burn yourself.
Serve the roti canai warm with a side of curry or condensed milk for dipping.

Tools for making

Mixing Bowl - A large bowl for combining the flour, salt, and sugar.
Rolling Pin - Used to roll out the dough into thin sheets.
Flat Pan or Griddle - A flat cooking surface for frying the roti canai.
Damp Cloth - Used to cover the dough balls during the resting period.

Recipe variations

Whole wheat flour can be used instead of all-purpose flour for a healthier alternative.
For a vegan version, replace the egg with 1/4 cup of unsweetened applesauce or mashed banana.
Add 1/2 teaspoon of ground cumin or coriander to the dough for added flavor.
For a savory variation, fill the roti canai with minced meat, such as chicken, beef, or lamb.
Try different fillings like cheese, spinach, or potatoes for a unique twist.
Add a teaspoon of turmeric powder to the dough for a vibrant yellow color.
Instead of ghee, use vegetable oil or margarine if desired.
For a sweeter version, add a teaspoon of vanilla extract and 1 tablespoon of sugar to the dough.
Experiment with different dipping sauces such as peanut sauce, tamarind chutney, or mango salsa.

Recipe overview

Roti Canai, often referred to as Malaysian flatbread, is a delightful and popular dish that can be enjoyed at any time of the day. It's crispy on the outside, fluffy on the inside, and has a buttery flavor that pairs well with a variety of dips, though it's traditionally served with dhal (lentil curry) or condensed milk. Making Roti Canai at home can seem daunting due to the dough's elasticity, but with a bit of patience and practice, you'll be flipping out perfectly flaky Roti Canai in no time. This recipe will guide you through a step-by-step process to prepare this delicious bread at home. Be prepared for a rewarding cooking experience!

Common questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it will yield a denser roti canai with a slightly different taste.
Can I use butter instead of ghee?
While ghee is traditionally used in this recipe, you can use butter as a substitute. However, the flavor and texture may differ slightly.
Can I skip the resting period for the dough?
It is highly recommended not to skip the resting period as it allows the gluten to relax and makes the dough easier to roll out. Resting also enhances the flavor and texture of the roti canai.
Can I make the dough a day in advance?
Absolutely! In fact, making the dough a day in advance and letting it rest overnight can improve the taste and texture of the roti canai.
Can I reheat the leftover roti canai?
Yes, you can reheat the roti canai by lightly toasting it in a pan or oven. However, freshly made roti canai is always preferred for the best taste and texture.
Can I freeze the dough?
Yes, you can freeze the dough balls for later use. Just make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing.

Serving dishes and utensils

Rolling Pin - Used for rolling out the dough into thin layers.
Flat Pan or Griddle - Used for cooking the roti canai.
Brush - Used for brushing ghee onto the dough layers.
Damp Cloth - Used to cover the dough balls during the resting period to prevent them from drying out.
Plates - Used for serving the roti canai.
Curry Bowl - Used for serving curry as a side dish.
Condensed Milk Bowl - Used for serving condensed milk as a dipping sauce.

Origin stories

Roti Canai, this mouthwatering staple of Malaysian cuisine, has an interesting origin story. Malaysia is known for its melting pot of cultures, and the Roti Canai is a testament to that. Its roots trace back to Indian influence, specifically the Indian Muslim community known as the "mamak". This flatbread is quite similar to the Indian parotta, leading many to believe it migrated with the Indian immigrants to Malaysia. The name "canai" itself means "to knead" in Malay, echoing the method of making the bread. Over time, the locals adopted and personalised this dish, pairing it with dals and curries unique to Malaysian cuisine. Now, it is an irreplaceable part of the Malaysian food culture, easily found in hawker stalls and upscale eateries alike, enjoyed at any time of the day.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.