Flaky Roti Canai (Printable)
Layered, crisp Malaysian flatbread with buttery flakiness.
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp sugar
04 - 3 tbsp ghee or unsalted butter, melted
05 - 1 cup water (plus more as needed)
→ For Layering
06 - 6 tbsp ghee or unsalted butter, softened
07 - 3 tbsp vegetable oil
# Steps:
01 - In a large bowl, mix flour, salt, and sugar. Make a well in the center, add melted ghee, and gradually pour in water while mixing until a soft, slightly sticky dough forms.
02 - Knead dough on a lightly floured surface for 10 minutes until smooth and elastic.
03 - Divide dough into 6 equal balls. Coat each ball with a bit of oil, cover, and let rest for 1 hour (this relaxes the gluten for better stretching).
04 - Oil your work surface and hands. Flatten one dough ball with your palms, then gently stretch and pull into a very thin, almost translucent sheet (don't worry if it tears slightly).
05 - Brush the entire surface with softened ghee. Starting from one edge, fold the dough in thirds (like a letter), then roll into a loose coil.
06 - Flatten the coil gently and set aside. Repeat steps 4-6 for all dough balls.
07 - Heat a non-stick skillet or griddle over medium heat. Flatten each coiled dough round to 1/4 inch thick, then cook for 2–3 minutes per side until golden and crisp, brushing with extra ghee or oil as needed.
08 - To create signature flakiness, slap the cooked roti between your hands a few times before serving.
# Expert Tips:
01 -
- The layers create an incredible texture that melts in your mouth instantly.
- It brings the authentic taste of Malaysian street food right to your home.
02 -
- Do not skip the resting period or the dough will snap back when you try to stretch it.
- Be generous with the oil during the stretching phase to prevent tearing.
03 -
- Keep your hands well oiled throughout the process to stop the dough from sticking to your fingers.
- Make sure your pan is fully hot before adding the dough to get that crispy exterior.