Roti Canai

About This Recipe

Roti canai is Malaysia's most beloved breakfast food: an incredibly flaky, multilayered flatbread made by repeatedly folding and laminating dough with ghee until the layers are paper-thin, then tossing it into a large, translucent sheet before cooking on a hot flat griddle until golden and slightly crispy. The bread is then 'clapped' between the palms to shatter the layers apart, creating a cloud of flaky, buttery bread that is served with a bowl of dhal curry for dipping. Originating from South Indian Muslim (Mamak) culinary traditions, roti canai has become so central to Malaysian culture that it transcends all ethnic communities — eaten by Malays, Chinese and Indians alike, morning to midnight at 24-hour Mamak restaurants.

Ingredients

Serves 4

• 400 gplain flour
• 200 mlwater
• 1egg
• 1 teaspoonsalt
• 1 teaspoonsugar
• 60 gghee(plus extra for laminating)
• 250 gred lentils
• 1 mediumonion(diced)
• 2 clovesgarlic
• 1 tablespooncurry powder
• 400 mlwater(for dhal)
• 200 mlcoconut milk(for dhal)

Instructions

1. 1

   Make and rest the dough

   Combine flour, salt, sugar, egg, ghee and water. Knead for 10 minutes to a smooth, elastic dough. Divide into 8 balls and rub each with ghee. Rest covered for 1–2 hours — this is essential for the gluten to relax.

   The longer the rest, the more elastic and stretchable the dough becomes. 2 hours gives better results than 1.

2. 2

   Laminate the dough

   On an oiled surface, flatten a ball and stretch it very thin — almost translucent — working from the centre outward. Brush liberally with ghee. Fold into thirds, then fold again into thirds the other way to create a layered square. Rest 5 minutes before cooking.

3. 3

   Cook on griddle

   Heat a flat griddle over medium-high heat. Cook each roti for 2–3 minutes per side, pressing gently, until golden with dark spots. Remove and immediately clap between hands to shatter the layers.

4. 4

   Make dhal and serve

   Fry onion, garlic and curry powder. Add lentils, water and coconut milk. Simmer 20 minutes until soft. Serve roti alongside a bowl of dhal for dipping.

Variations

• •

  Roti telur: an egg is cracked onto the roti midway through cooking — the most popular variation.

• •

  Roti pisang: sliced banana stuffed inside before folding.

• •

  Roti tisu: paper-thin and crispy, served rolled into a cone.

Storage

Roti canai is best eaten immediately. Cooked roti can be reheated briefly in a hot pan.

Frequently Asked Questions