Flaky Roti Canai (Print version)

Crispy, golden Malaysian flatbread with tender layers and authentic flavor.

# What you need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon sugar
04 - 3 tablespoons condensed milk
05 - 2 tablespoons melted ghee or unsalted butter
06 - 1 cup warm water

→ For Shaping and Cooking

07 - 4 tablespoons ghee or vegetable oil for greasing and cooking

# Directions:

01 - Combine flour, salt, and sugar in a large bowl. Add melted ghee and condensed milk. Gradually pour in warm water while mixing until a soft, slightly sticky dough forms.
02 - Knead the dough for 8 to 10 minutes until smooth and elastic. This develops gluten for proper texture.
03 - Divide dough into 6 equal balls. Lightly coat each with ghee or oil and place on a greased tray. Cover with plastic wrap and rest at room temperature for at least 2 hours.
04 - Grease work surface and hands with oil. Flatten one dough ball with palms, then gently stretch and pull into a thin, almost translucent sheet about 18 inches wide without tearing.
05 - Fold dough sides inward to form a long rectangle. Roll like a Swiss roll, then coil into a spiral and tuck end underneath. Repeat with remaining dough.
06 - Heat a non-stick skillet or griddle over medium heat. Brush lightly with ghee or oil.
07 - Gently press and flatten one spiral dough portion into a round about 6 to 7 inches wide.
08 - Cook each roti for 2 to 3 minutes per side, turning until both sides are golden and crispy with flaky layers.
09 - Gently clap the roti between hands to fluff up the layers. Serve hot with curry, dhal, or sugar.

# Expert advice:

01 -
  • The contrast between shattering crisp exterior and tender, chewy interior makes every bite feel like discovering something new
  • Once you master the stretching technique, you will feel like a kitchen magician turning simple dough into layers upon layers of golden perfection
02 -
  • That 2 hour resting period is non negotiable because the dough needs time to relax and become stretchy enough for the thin technique
  • Your first few stretching attempts might tear, and that is completely normal even experienced cooks have off days
03 -
  • Using ghee instead of oil adds incredible flavor and helps achieve those professional looking golden spots
  • Let your rolled spirals rest for 10 minutes before final flattening for even easier stretching

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