Roti Canai (Malaysian Flatbread)

Discover the flaky, buttery delight of Roti Canai, a classic Malaysian flatbread known for its crispy layers and soft, chewy interior. Perfect for breakfast, lunch, or dinner, this versatile dish can be enjoyed with curry, dhal, or simply with sugar for a sweet treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup water (adjust as needed)
• 1/4 cup condensed milk
• 2 tablespoons ghee or melted butter (plus extra for cooking)
• Oil for kneading

Instructions

1. Prepare the Dough

   In a large mixing bowl, combine flour, salt, and sugar. Gradually add water, condensed milk, and 2 tablespoons of ghee or melted butter. Mix until a dough forms. Knead for 10–15 minutes until smooth and elastic.

2. Rest the Dough

   Divide the dough into small balls (about the size of a golf ball). Coat each ball lightly with oil, cover, and let them rest for at least 4 hours or overnight for best results.

3. Stretch and Fold

   On a lightly oiled surface, flatten a dough ball with your hands, then gently stretch it as thin as possible. Fold the edges toward the center to form a square or coil into a spiral, tucking the ends underneath.

4. Cook the Roti

   Heat a skillet or griddle over medium heat and add a little ghee or oil. Cook each roti for 2–3 minutes per side, or until golden brown and crisp. Repeat with remaining dough.

5. Serve

   Serve Roti Canai hot with dhal, curry, or sugar for dipping. It’s perfect for scooping up sauces or enjoying on its own.

Serving

Pair Roti Canai with spicy chicken or beef curry for a classic Malaysian meal, or enjoy it with a cup of teh tarik (pulled tea) for a traditional breakfast. The crispy layers and buttery aroma make it an irresistible treat every time.