Perfectly Flaky Roti Canai Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/perfectly-flaky-roti-canai-recipe/
