Flaky Roti Canai (Print Page)
Crisp, buttery layers perfect for dipping.
# What You 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
# Directions:
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 to relax 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.
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 combination of crispy edges and a soft, chewy center is absolutely addictive.
- It brings the authentic taste of Malaysian street food right into your home kitchen.
02 -
- Do not skip the resting period, or the dough will snap back when you try to stretch it thin.
- Be generous with the ghee between layers, or the bread will not achieve its signature flaky texture.
03 -
- Ensure your skillet is evenly heated before adding the dough to avoid soggy spots.
- The slapping technique at the end is not just for show, it mechanically aerates the layers.