Roti Canai (Malaysian Flaky Butter-Layered Flatbread)
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Stretched until the counter almost shows through, brushed with butter, and folded into a square, this Malaysian flatbread tears apart into thin, flaky layers.
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Right out of the pan, the bread gets a gentle clap from the edges so the folded layers separate before they set together.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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