Roti Canai (Malaysian Flaky Ghee Flatbread with Curry Dip)
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.
Adjust Servings
Instructions
- 1
Mix flour, salt, and sugar, then knead with egg and milk.
- 2
Coat dough with oil and rest for at least 30 minutes.
- 3
Divide into four and stretch each piece very thin.
- 4
Brush with butter and fold into a square parcel.
- 5
Pan-cook both sides until golden and clap lightly to fluff layers.
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