Description
Roti Canai is a classic Malaysian flatbread known for its flaky, crispy layers and soft interior. This recipe involves making a soft dough, allowing it to rest and develop gluten, then skillfully stretching, folding, and coiling it before pan-frying to achieve the perfect layered texture. Traditionally served with curry or dhal, roti canai is a versatile and delicious accompaniment or snack that highlights Southeast Asian culinary traditions.
Ingredients
Dough Ingredients
- 500 g all purpose flour (about 4 cups, spoon and level method)
- 1 tsp sea salt
- 180 mL boiling water (¾ cup)
- 180 mL room temperature water (¾ cup)
For Coating, Layering, and Cooking
- Vegetable oil (for coating, layering, and frying)
- Butter or ghee (optional, for spreading on roti)
Instructions
- Prepare the Dough: About 10 hours before cooking or at least 3 hours ahead, mix the flour and salt in a large bowl. Gradually add the boiling water while stirring to form small clumps. Then add room temperature water while mixing with hands until you have a soft, non-sticky scraggly dough.
- Rest the Dough: Cover the dough with plastic wrap and let it rest for 30 minutes to 1 hour to develop gluten.
- Knead the Dough: Knead the rested dough for 2 to 3 minutes until smooth and satiny.
- Divide and Oil the Dough Balls: Divide dough into 8 equal portions (90-100g each), shape into smooth balls, and coat in vegetable oil. Place on an oiled plate with space between them. Cover and let rest at least 2 hours or up to 12 hours (overnight preferred).
- Shape the Roti Canai: Take one dough ball, flatten on a smooth surface, then stretch until paper thin and translucent without tearing. Spread a thin layer of oil or butter/ghee over the dough.
- Roll and Coil: Roll the dough into a tight log or fold in layers, then coil into a tight spiral, tucking ends underneath and pressing down to seal. Place on the oiled plate. Repeat for remaining dough balls and cover to rest for another hour.
- Cook the Roti: Heat an 8-inch non-stick pan or tawa over medium heat. Flatten one coiled dough into a 6-7 inch circle using hands (or rolling pin). Add a few drops of oil to the pan and cook the roti, flipping frequently, until both sides are golden brown and cooked through, about 4 minutes per roti.
- Separate Layers: Place cooked roti on a cooling rack and gently clap or squash it with your hands to separate the layers for a flaky texture.
- Serve: Serve warm with curry, dhal, or your preferred accompaniment.
Notes
- Resting the dough overnight enhances gluten development and makes the dough more pliable.
- Stretch the dough carefully to avoid tearing; practice improves technique.
- Use oil, butter, or ghee for layering to add flavor and crispness.
- Adjust heat as needed since stove temperatures vary.
- Clapping the cooked roti helps to separate its characteristic flaky layers.
- Roti canai pairs beautifully with various Malaysian curries or dhal for a complete meal.
