Discover the artistry of Malaysian cuisine with our Roti Canai recipe, a delicate and flaky flatbread that transcends the ordinary. Originating from the vibrant streets of Malaysia, Roti Canai is a culinary masterpiece that promises to elevate your dining experience.
3 cups all-purpose flour (lb: 1.4, kg: 0.6)
1 teaspoon condensed milk
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
1/2 cup condensed milk (for dough)
Ghee or clarified butter for frying
In a bowl, combine flour, condensed milk, sugar, and salt. Gradually add water to form a soft, elastic dough. Knead the dough for about 10 minutes, then cover and let it rest for at least 4 hours or overnight. Divide the dough into golf ball-sized portions and roll each into a thin sheet. Spread condensed milk on the dough, then fold it into a square or rectangular shape. Heat ghee in a pan and cook each Roti Canai until golden brown on both sides, ensuring a flaky texture.
Serve Roti Canai hot off the griddle, accompanied by flavorful curries or sweetened condensed milk for a delightful treat. The flaky layers and buttery aroma make it a perfect choice for breakfast or as a snack.
Let the exquisite layers of Roti Canai transport you to the hawker stalls of Malaysia, where this flaky flatbread is prepared with precision and served with pride.