Roti Canai
Roti Canai is a Malaysian griddled flatbread made by resting enriched dough, stretching it paper-thin, folding it into layers, and cooking it until crisp outside and tender within.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Knead flour, salt, sugar, egg, water, milk, and ghee until smooth and elastic.
- 2
Divide into 8 balls, coat lightly with ghee, cover, and rest at least 4 hours or overnight.
- 3
On an oiled surface, stretch one ball by hand until nearly translucent.
- 4
Fold or pleat the sheet into a layered parcel, coil it loosely, and rest for 15 minutes.
- 5
Flatten gently and griddle with a little ghee over medium heat until deeply golden on both sides.
- 6
Clap the hot bread between clean hands to separate the layers; serve immediately with dhal or curry.
Cook notes
Tips
The long oiled rest is what lets the dough stretch without tearing.
Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool cooked food promptly before refrigerating.
- Store wet, crisp, and fresh components separately when possible.
- Reheat gently and add fresh garnishes only when serving.
Substitutions
- Use the closest Southeast Asian equivalent only when a defining Malaysian ingredient is unavailable.
- Do not replace the defining spice paste, fermented seasoning, herb, or cooking method with a generic seasoning blend.
What to Serve With
- Steamed rice, sambal, cucumber, or lime where traditional for the dish.
- A complementary Malaysian curry, vegetable dish, snack, or drink.
Common Mistakes
- Omitting the defining Malaysian aromatics, fermented seasoning, herb mixture, or garnish.
- Rushing reduction, resting, steaming, grilling, or broth-building steps that create the traditional texture.
Recipe FAQ
What defines Roti Canai?
Roti Canai is a Malaysian griddled flatbread made by resting enriched dough, stretching it paper-thin, folding it into layers, and cooking it until crisp outside and tender within.
Can Roti Canai be prepared ahead?
Prepare the components ahead where noted, but complete frying, grilling, fresh-herb assembly, or drink pulling close to serving for the best texture.
How should leftover Roti Canai be stored?
Cool cooked components promptly and refrigerate in airtight containers for up to 3 days; keep fresh garnishes and sauces separate.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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