Southeast Asian flatbread

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Why You’ll Love This Recipe

This Roti Canai recipe is straightforward and yields perfectly flaky, soft flatbreads every time. Whether you’re a seasoned cook or a beginner, you’ll appreciate the simplicity and authenticity of this method. Plus, the ingredients are pantry staples, making it convenient to prepare without a trip to the store.

Ingredients

  • 4 cups (520 g) bread flour
  • 1 egg, at room temperature
  • 3 tablespoons (40 g) unsalted butter, melted
  • 1 tablespoon sweetened condensed milk
  • 1¼ cups (310 ml) water
  • 1 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Dough:
    • In a standing mixer bowl, combine bread flour, salt, egg, melted butter, condensed milk, and water.
    • Mix the ingredients together and knead for 10 minutes until the dough is smooth.
    • Let the dough rest for 10 minutes, then knead for an additional 5 minutes.
  2. Divide and Coat the Dough:
    • Divide the dough into 10 equal portions and shape each into a ball.
    • Coat each ball generously with unsalted butter and place them in a container that has been generously buttered.
    • Cover the container tightly with cling film and keep in the fridge overnight.

 

  1. Shape the Roti:
    • The next day, spread some unsalted butter on the working surface.
    • Take one ball and lightly flatten it.
    • Press and push the dough with the heel of your palm to make it bigger.
    • Stretch it as thin as possible, until you can almost see through it.
    • Now and then, spread some softened unsalted butter on it to help the stretching.
  2. Fold and Rest:
    • Optional: Lift up one edge of the dough and gently pull to stretch it even more.
    • Scrape and push the upper end of the dough to the middle.
    • Do the same to the lower end, forming a wrinkled thin log.
    • Starting at one end of the log, roll it into a circle and tuck the other end inside.
    • Leave aside for 10 minutes before cooking.
    • Meanwhile, continue with the rest of the balls.
  3. Cook the Roti:
    • Once ready to cook, take one rolled circle and flatten it into a 10-15 cm diameter.
    • Heat some unsalted butter on a pan over medium heat.
    • Place the flattened dough on the pan.
    • Cook for several minutes, then flip.
    • Continue cooking for a few more minutes.
    • Remove the cooked roti canai and place it on a working surface.
    • Immediately, yet carefully, grab it using both of your hands and squeeze it to the center to fluff it.
    • Keep the roti canai under a kitchen cloth to keep them warm.

Servings and Timing

  • Servings: This recipe yields 10 pieces of roti canai.
  • Preparation Time: Approximately 30 minutes.
  • Cooking Time: About 10 minutes per batch.
  • Resting Time: Overnight refrigeration is recommended for optimal results.

Variations

  • Sweet Roti Canai: Add a tablespoon of sugar or condensed milk to the dough for a sweeter version, perfect for desserts.
  • Stuffed Roti Canai: Incorporate fillings like eggs, cheese, or bananas before folding and cooking for a hearty meal.
  • Vegan Roti Canai: Replace butter with plant-based margarine and omit the egg to make it vegan-friendly.

Storage/Reheating

  • Storage: Place cooled roti canai in an airtight container, separating each with parchment paper to prevent sticking. Store at room temperature for up to 2 days.
  • Reheating: Warm the roti canai on a skillet over medium heat for a few minutes on each side until heated through.

FAQs

What is Roti Canai?

Roti Canai is a type of flatbread originating from Malaysia, known for its flaky layers and soft interior. It’s commonly served with curries or enjoyed as a standalone snack.

Can I make the dough without a stand mixer?

Yes, you can mix and

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Southeast Asian flatbread

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  • Author: Isabella
  • Total Time: 12 hours (including resting)
  • Yield: 10 pieces
  • Diet: Vegetarian
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Description

SEO Optimized Description: Discover the secrets to making Roti Canai, the iconic Southeast Asian flatbread celebrated for its soft, flaky layers and versatility. This easy-to-follow recipe uses pantry staples and delivers authentic, restaurant-quality results perfect for pairing with curries or savoring on its own.

Ingredients

  • 4 cups (520 g) bread flour
  • 1 egg (room temperature)
  • 3 tbsp (40 g) unsalted butter, melted
  • 1 tbsp sweetened condensed milk
  • 1¼ cups (310 ml) water
  • 1 tsp salt

Instructions

Prepare the Dough:

  • Combine flour, salt, egg, melted butter, condensed milk, and water in a mixing bowl.
  • Knead the dough for 10 minutes until smooth, rest for 10 minutes, and knead again for 5 minutes.

2. Divide and Coat:

  • Divide the dough into 10 balls.
  • Coat each with butter, place in a buttered container, cover, and refrigerate overnight.

3. Shape the Roti:

  • Flatten a dough ball, stretch it thin, and butter it as needed.
  • Fold into a wrinkled log, roll it into a circle, and rest for 10 minutes.

4. Cook the Roti:

  • Flatten the dough into a 10–15 cm circle.
  • Cook on a buttered pan over medium heat, flipping once, until golden.
  • Squeeze gently to fluff and keep warm under a cloth.

Notes

  • For a vegan version, replace butter with margarine and omit the egg.
  • To enhance flakiness, handle the dough with care and ensure generous buttering during shaping.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Bread
  • Method: Pan-frying
  • Cuisine: Malaysian, Sri Lankan

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