Flaky Roti Canai (Print View)
Crispy, golden Malaysian flatbread with tender layers and chewy texture
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
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
→ For Shaping and Cooking
07 - 4 tablespoons ghee or vegetable oil
# Step-by-Step Directions:
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.
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.
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 dough sides 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 - Heat a non-stick skillet or griddle over medium heat and brush lightly with ghee or oil.
07 - Gently press and flatten one spiral dough portion into a round disc approximately 6 to 7 inches in diameter.
08 - Cook each roti for 2 to 3 minutes per side, turning once, until both sides develop a golden color and crispy texture with visible flaky layers.
09 - Remove from heat and gently clap the roti between hands to separate and fluff the layers. Serve immediately while hot.
# Expert Suggestions:
01 -
- The contrast between shattering-crisp edges and pillowy soft centers is absolutely worth the effort
- Once you get the stretching motion down, youll feel like a kitchen magician
- These freeze beautifully and reheat in a skillet, so you can have restaurant-quality bread on a Tuesday
02 -
- Under-rested dough will fight you and tear every single time. Do not rush the 2 hour resting period.
- A well-greased surface and hands are your best friends. Sticky dough means failed stretching.
- Translucent is not an exaggeration. You should almost be able to read through it.
03 -
- If the dough keeps springing back, let it rest another 10 minutes and try again
- A cast iron skillet holds heat beautifully and gives more even browning than thin pans
- The clapping motion after cooking is what truly activates the flaky texture