Roti Canai (Malaysian Flaky Ghee Flatbread with Curry Dip)
Quick answer
Roti canai is a flaky, pan-fried flatbread served at mamak stalls across Malaysia from dawn until late at night.
What makes this special
- Roti Canai is a flaky Malaysian flatbread made by stretching and folding dough enriched with ghee.
- Ghee folded into layers builds the flaky outside and chewy inside structure
- Resting at least 30 minutes then stretching paper-thin is key to layer separation
Key ingredients
Core cooking flow
- 1 Mix 350 g all-purpose flour with 1 teaspoon salt and 1 teaspoon sugar.
- 2 Knead for about 8 minutes until the dough turns smooth and elastic.
- 3 Coat the dough evenly with oil and cover it.
Roti canai is a flaky, pan-fried flatbread served at mamak stalls across Malaysia from dawn until late at night. The dough is enriched with ghee and stretched by hand until nearly translucent, then folded back onto itself multiple times to create dozens of paper-thin layers. On a well-oiled griddle, the bread puffs and crisps on the outside while the interior stays chewy and layered. Each tear reveals the laminated structure inside. The standard pairing is a bowl of dhal curry for dipping, though sardine curry and chicken curry are equally common. Variations abound: roti telur folds in a beaten egg, roti pisang wraps sliced banana inside, and roti bom is a thicker, butterier version dusted with sugar. The bread is torn by hand, never cut, and the best versions leave a faint sheen of ghee on the fingers.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 350 g all-purpose flour with 1 teaspoon salt and 1 teaspoon sugar.
Add the egg and 180 ml milk, then gather the dough until no dry flour remains in the bowl.
- 2Step
Knead for about 8 minutes until the dough turns smooth and elastic.
If it feels sticky, rest it briefly instead of adding too much extra flour, which can make the flatbread tough.
- 3Control
Coat the dough evenly with oil and cover it.
Rest for at least 30 minutes, or longer if possible, so the gluten relaxes and the dough stretches without snapping back.
- 4Step
Divide the dough into 4 pieces and lightly oil the work surface and your hands.
Press and pull from the center outward until each piece is very thin and almost translucent.
- 5Control
Brush the stretched dough thinly with 20 g melted butter, then fold the four sides inward to make a square parcel.
Preheat the pan well over medium-high heat before cooking.
- 6Heat
Place it in a lightly oiled pan and cook each side for about 2 minutes.
When both sides are golden and puffed in spots, clap it gently while hot to loosen the flaky layers.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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