Flaky, layered flatbread pan-fried until crisp, served with a cooling mint yogurt dip.
Roti canai is a beloved Malaysian flatbread with roots in South Indian paratha, brought to Malaysia by Indian Muslim immigrants and adapted into a street-food and mamak-stall staple found across the country. The dough is stretched paper-thin by hand or by slapping it against the counter, then folded into layers before being pan-fried in ghee until it turns golden and flaky, with distinct crisp layers that pull apart in sheets. The dough needs a long rest, ideally several hours, coated in oil so it becomes elastic enough to stretch nearly translucent without tearing; rushing this step is the single biggest reason home cooks end up with a dense, chewy roti instead of the paper-thin, flaky version found at mamak stalls. Once stretched, the dough is folded onto itself several times before being pressed flat and fried, trapping air pockets that puff and separate into layers as it cooks. Here it's served with a cooling mint yogurt dip, a fresh, herbaceous pairing that plays well against the roti's rich, buttery layers, though traditionally roti canai is more often paired with dal or a curry sauce.
Serves 4
Combine flour, egg, warm water, condensed milk and salt into a soft, slightly sticky dough. Knead 10 minutes until smooth.
Divide into 8 balls, coat generously in ghee or oil, and rest covered at room temperature at least 4 hours, or overnight refrigerated.
On an oiled surface, stretch each ball as thin as possible, nearly translucent, then fold into a square or coil to trap layers.
Heat a flat griddle with a little ghee over medium heat. Press the folded dough flat and fry 2-3 minutes per side until golden and crisp, pressing the edges to encourage flaky layers.
Mix yogurt, mint, garlic and salt for the dip. Crush the hot roti gently between your hands to separate the layers, then serve immediately with the mint yogurt dip.
Rest the dough for the full 4 hours minimum; a shorter rest leaves it too elastic to stretch thin and it will tear or spring back.
Stretch the dough as thin as you dare, nearly see-through in spots, since thinner dough creates more distinct, flaky layers once fried.
Crush the fried roti between your palms right after cooking; this separates the layers and is a signature step at mamak stalls.
Add a beaten egg into the dough right before frying for roti telur, a common egg-enriched variation.
Serve with a simple dal or fish curry instead of the yogurt dip for the classic mamak pairing.
Make it sweet by sprinkling sugar or condensed milk over the fried roti instead of a savory dip.
Best eaten fresh and hot. Store any unused dough balls, coated in oil, in the fridge up to 2 days; the yogurt dip keeps refrigerated up to 3 days.
Roti canai traces its roots to South Indian paratha, brought to Malaysia by Indian Muslim immigrants and adapted over generations into a distinctly Malaysian dish, now a fixture of mamak (Indian Muslim) restaurants and street stalls across the country, often eaten any time of day.
The dough likely wasn't rested long enough; the gluten needs several hours to relax fully so the dough can stretch nearly translucent without springing back or tearing.
Yes, it actually benefits from resting overnight in the fridge, coated well in oil; just bring it to room temperature before attempting to stretch it.
Practice helps, but even a slightly thicker roti will still taste good, just with fewer, less distinct layers; focus on getting it as thin as you comfortably can without tearing.
Per serving (220g / 7.8 oz) · 4 servings total
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