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Flaky Roti Canai Recipe

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★★★★★

4.9 from 122 reviews

Flaky Roti Canai is a traditional Malaysian flatbread known for its crispy, layered texture and rich, buttery flavor. Made from simple ingredients like all-purpose flour, water, salt, and oil, this recipe involves a slow resting and layering process that develops gluten and creates delicate, flaky layers. Perfect to enjoy with curry or dhal, this roti can be cooked quickly on a stovetop pan, resulting in a deliciously crisp outside and soft inside.

Ingredients

Scale

Dough

  • 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 Layering and Cooking

  • Vegetable oil (for coating, layering, and cooking)
  • Butter or ghee (optional, for spreading on dough and cooking)

Instructions

  1. Prepare flour and salt: About 10 hours before cooking (or at least 3 hours prior), combine the flour and sea salt in a large bowl and stir to mix evenly.
  2. Add boiling water: While stirring the flour with a fork or spatula, slowly incorporate the boiling water to form small clumps distributed throughout the flour.
  3. Add room temperature water: Mix in the room temperature water, preferably using your hands, until a scraggly, fairly soft dough forms that is not sticky.
  4. Initial dough rest: Cover the bowl with plastic wrap and let the dough rest for 30 minutes to 1 hour to develop gluten, allowing it to absorb water and soften.
  5. Knead dough: Knead the rested dough for 2 to 3 minutes until it develops a smooth, satiny surface, kneading longer if necessary.
  6. Divide and shape dough balls: Weigh the dough and divide it into 8 portions, approximately 90 to 100 g each. Shape each portion into a smooth ball, cover with plastic wrap, and set aside.
  7. Oil dough balls and plate: Prepare a bowl with vegetable oil and a large flat plate lightly coated with oil. Roll each dough ball in oil, place on the plate spaced about ½ inch apart, and cover with plastic wrap.
  8. Long rest for dough balls: Let the dough balls rest for at least 2 hours or up to 12 hours (overnight preferred) to become pliable.
  9. Stretch dough thin: Take one dough ball and flatten it on a smooth surface, then stretch it very thinly by hand to a nearly transparent circle or rectangle, taking care not to tear it.
  10. Oil and roll dough: Lightly spread vegetable oil, butter, or ghee on the surface of the stretched dough. Roll it tightly into a tube or fold it with overlapping 0.5 to 1 inch pleats.
  11. Form spiral coil: Coil the rolled/folded dough into a tight spiral, tucking the ends under and pressing the coil lightly to seal it.
  12. Repeat and rest spirals: Place the coiled dough on the oiled plate, cover with plastic wrap, and rest for an additional hour.
  13. Heat pan: Heat an 8-inch or larger non-stick pan or tawa over medium heat, adjusting heat as needed for even cooking.
  14. Flatten spiral dough: Take a coiled dough portion and flatten it gently by hand into a 6 to 7 inch round roti on a work surface; a rolling pin may be used if preferred.
  15. Cook roti: Lightly oil the heated pan and place the flattened roti in the pan. Cook, flipping frequently, until both sides are golden brown and cooked through, approximately 4 minutes total.
  16. Squash layers: Place cooked roti on a cooling rack and while still hot, squeeze or clap it gently to separate and fluff up its flaky layers.
  17. Repeat for remaining dough: Continue flattening, cooking, and fluffing all remaining dough portions.

Notes

  • Resting the dough for multiple hours (preferably overnight) is key to producing the flaky layered texture of traditional roti canai.
  • Using both boiling and room temperature water strengthens gluten development and dough pliability.
  • Oil or butter/ghee layering between folds ensures crispiness and layers after cooking.
  • Adjust stove heat as necessary depending on your pan and stovetop to avoid burning or undercooking.
  • Practice stretching the dough gently to prevent tearing; patience improves results.
  • The clapping technique after cooking helps the roti open up into distinct layers.

Keywords: Roti Canai, Malaysian Flatbread, Flaky Roti, Indian Flatbread, Crispy Roti, Homemade Roti

Find it online: https://leofoster.com/flaky-roti-canai-recipe/