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
- 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.
- 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.
- 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.
- 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.
- 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
Southeast Asian flatbread
- Total Time: 12 hours (including resting)
- Yield: 10 pieces
- Diet: Vegetarian
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