Perfectly Flaky Roti Canai Recipe

Introduction

Roti canai is a flaky, layered Malaysian flatbread that’s crispy on the outside and soft on the inside. It’s perfect for dipping into curries or enjoying on its own. Making it at home takes a bit of patience but results in a delicious treat worth the effort.

Ingredients

• 500 g all purpose flour (about 4 cups, measured by spoon and level method)
• 1 tsp sea salt
• 180 mL boiling water (¾ cup)
• 180 mL room temperature water (¾ cup)
• Oil (for coating, layering, and cooking)
• Butter or ghee (optional)

Instructions

1. Step 1: About 10 hours before cooking (or at least 3 hours), combine the flour and salt in a large bowl and stir.
2. Step 2: While stirring with a fork or spatula, add boiling water to the flour to form clumps, then mix until the water is evenly dispersed.
3. Step 3: Add the room temperature water gradually while mixing with your hands until you form a soft, scraggly dough that is not sticky.
4. Step 4: Cover the bowl with plastic wrap and let the dough rest for 30 minutes to 1 hour to develop gluten.
5. Step 5: Knead the dough for 2 to 3 minutes until the surface is smooth and satiny.
6. Step 6: Divide the dough into 8 equal portions (about 90-100 g each) and shape each into a smooth ball. Coat them with oil and place on an oiled plate with space between each ball.
7. Step 7: Cover with plastic wrap and let the dough rest for at least 2 hours or up to 12 hours for more pliability.
8. Step 8: To shape, flatten one dough ball on a smooth surface and stretch it with your hands until paper-thin and translucent, taking care not to tear it.
9. Step 9: Lightly oil the surface, then roll the dough into a tight log or fold into overlapping layers.
10. Step 10: Coil the rolled dough into a tight spiral, tuck the ends underneath, and press down gently to seal.
11. Step 11: Place the coils on the oiled plate, cover, and rest for another hour.
12. Step 12: Heat a non-stick pan over medium heat. Flatten a coil into a 6–7 inch roti by hand or with a rolling pin.
13. Step 13: Brush the pan with oil, cook the roti until golden brown on one side, then flip and cook the other side. Cook for about 4 minutes total, flipping frequently for even browning.
14. Step 14: Place hot roti on a rack and gently clap them with your hands to separate the layers.
15. Step 15: Repeat with remaining dough portions and serve warm with curry or your favorite accompaniment.

Tips & Variations

• For extra flavor, use ghee or butter for oiling and layering instead of vegetable oil.
• Practice stretching the dough gently to avoid tears; it gets easier with experience.
• If short on time, resting the dough for at least 2 hours still yields good results.
• Serve with dhal, chicken curry, or even sweetened condensed milk for a dessert twist.

Storage

Store cooked roti canai in an airtight container in the refrigerator for up to 3 days. Reheat gently in a hot pan or oven to restore crispness. Dough can be refrigerated before shaping for up to 12 hours or frozen for longer storage—thaw fully before resting and cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all purpose flour?

Whole wheat flour can be used but it will produce a denser roti with less elasticity. For best results, use all purpose flour or a mix of all purpose and whole wheat.

Why is my roti tearing when I stretch it?

Tearing usually happens if the dough hasn’t rested long enough or isn’t stretched gently. Allow sufficient resting time for gluten development and stretch slowly using your palms, starting from the center and working outward.

Perfectly Flaky Roti Canai Recipe

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Roti Canai is a traditional Malaysian flaky flatbread known for its crispy, layered texture and soft interior. Made from simple ingredients like flour, water, and oil, this recipe involves a multi-step process of resting, stretching, coiling, and pan-cooking to achieve its characteristic layered structure. Typically served warm alongside curry dishes, it is a beloved street food and breakfast staple in Malaysia and throughout Southeast Asia.

• Author: Maya
• Prep Time: 15 minutes active, plus 12 hours resting time
• Cook Time: Approx. 32 minutes (about 4 minutes per roti for 8 rotis)
• Total Time: Approx. 12 hours 45 minutes including resting
• Yield: 8 rotis 1x
• Category: Flatbread
• Method: Stovetop
• Cuisine: Malaysian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 500 g all-purpose flour (about 4 cups, spooned and leveled)
• 1 tsp sea salt

Wet Ingredients

• 180 mL boiling water (¾ cup)
• 180 mL room temperature water (¾ cup)

Others

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

Instructions

1. Prepare the dough: About 10 hours before cooking, in a large bowl, combine the flour and sea salt. While stirring with a fork or spatula, gradually add the boiling water to form clumps. Continue stirring to evenly disperse the hot water in the flour, then add the room temperature water while mixing with your hands until a scraggly, soft (not sticky) dough forms.
2. Rest the dough: Cover the bowl with plastic wrap and let it rest for 30 minutes to 1 hour to develop gluten and hydrate the flour fully.
3. Knead the dough: Knead the dough for 2 to 3 minutes until the surface becomes smooth and satiny. Continue kneading if needed to achieve a uniform smooth texture.
4. Divide and oil the dough balls: Weigh and divide the dough into 8 equal portions (about 90–100 g each). Shape each into a smooth ball. Oil a bowl and a large plate, then coat each dough ball in oil and place on the plate with some space between them. Cover and rest for at least 2 hours or up to 12 hours (overnight preferred).
5. Stretch the dough: Set out a bowl of oil or butter/ghee. Take one dough ball and flatten on a smooth work surface, then stretch it by pressing and pulling gently with your hands until paper-thin and translucent. Try to maintain a roughly circular or rectangular shape without tearing.
6. Layer and coil: Lightly brush the stretched dough with oil, butter, or ghee. Roll it tightly into a log or fold into overlapping 0.5–1 inch folds. Coil the rolled/folded dough into a tight spiral, tucking the ends underneath, and press the coil gently to seal. Place the coil back onto the oiled plate. Repeat for all dough balls. Cover and rest for another hour.
7. Cook the roti: Heat an 8-inch non-stick pan or tawa on medium heat. Take one coiled dough portion and flatten it by hand into a 6–7 inch circular roti. Add a few drops of oil or brush the pan with oil, then place the roti in the pan. Cook for about 4 minutes total, flipping continuously to brown both sides evenly until golden and cooked through.
8. Finish and serve: Remove the cooked roti and place on a cooling rack. While still hot, clap or squash the roti gently with your hands to separate the flaky layers. Repeat with the remaining dough portions. Serve warm alongside curry or as desired.

Notes

• Resting the dough for longer (up to overnight) improves pliability and results in flakier layers.
• Stretching the dough thin without tearing requires patience and practice; using oil on hands and surface helps.
• Adjust stove heat as needed; cooking on medium heat prevents burning while ensuring thorough cooking.
• Butter or ghee add richness when used for layering and cooking, but vegetable oil can be used as a neutral alternative.
• The clapping technique after cooking separates the layers and enhances the characteristic flakiness.

Keywords: Roti Canai, Malaysian flatbread, flaky flatbread, layered bread, roti recipe, street food bread, Asian flatbread