Roti canai

Learn to make authentic Malaysian Roti Canai with our simple recipe using bread flour, butter, and olive oil. Perfectly crispy and flaky flatbread ready to accompany your favorite curries!

  • 08 Mar 2025
  • Cook time 35 min
  • Prep time 20 min
  • 4 Servings
  • 5 Ingredients

Roti canai

Roti canai is a popular flatbread from Malaysia, known for its flaky and crispy texture. It's often served with curry or dhal, making it a versatile side that pairs well with various dishes. Making roti canai at home can be a fun and rewarding experience, and with a few simple ingredients, you can recreate this delicious bread in your own kitchen.

Ingredients:

2 cups bread flour
300g
1 tsp salt
5g
1 cup water
250g
2 tbsp butter
30g
1/4 cup olive oil
60g

Instructions:

1. Mix Dry Ingredients:
- In a large mixing bowl, combine 2 cups of bread flour and 1 teaspoon of salt. Use a whisk or sift to ensure they are well incorporated.
2. Add Water:
- Gradually add 1 cup of water to the flour mixture. Stir continuously until a dough begins to form.
3. Knead the Dough:
- Transfer the dough to a clean, floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
4. Incorporate Butter:
- Soften 2 tablespoons of butter and knead it into the dough until fully absorbed. This will make the dough richer and add a nice flavor.
5. Divide and Shape:
- Divide the dough into 8 equal portions. Roll each portion into a ball. Coat each dough ball lightly with a little bit of the 1/4 cup olive oil and place them on a plate.
6. Rest the Dough:
- Cover the dough balls with a damp cloth and let them rest for at least 1 hour. This resting period is crucial for the dough to become elastic enough to be stretched thin without tearing.
7. Flatten and Stretch:
- After resting, generously oil your work surface. Take one dough ball and begin to flatten it with your hands, then stretch it gently into a very thin sheet. If it’s easier, you can first roll it out with an oiled rolling pin before stretching it by hand.
8. Fold and Roll:
- Once the dough is stretched thin, fold it inwards from the edges like an envelope to form layers. Roll the folded dough into a coil.
9. Shape the Roti:
- Flatten the coiled dough gently with your hands or an oiled rolling pin into a round shape, roughly 6–8 inches in diameter. Do the same for the remaining dough balls.
10. Cook the Roti:
- Heat a skillet or griddle over medium heat and lightly oil it. Cook each roti for about 2-3 minutes on each side, until golden brown and slightly crispy. You might need to press down on the roti with a spatula to ensure even cooking.
11. Serve:
- Serve the roti canai hot with your favorite curry, dal, or other dipping sauces.

Tips:

- Make sure to knead the dough well; this helps to develop the gluten which is crucial for the roti's flaky texture.

- Let the dough rest adequately; this relaxes the gluten and makes rolling out the dough easier.

- Use ample oil when stretching and folding the dough; this not only prevents sticking but also contributes to the flaky layers.

- Cook over medium heat to ensure the roti becomes crispy on the outside while remaining soft and cooked through on the inside.

Cooking roti canai at home is a straightforward process that delivers incredibly satisfying results. With practice, you'll be able to perfect this flatbread and delight your friends and family with an authentic Malaysian culinary experience. Enjoy your homemade roti canai with a side of curry or dhal for a truly delightful meal.

Nutrition Facts
Serving Size160 grams
Energy
Calories 330kcal16%
Protein
Protein 11g7%
Carbohydrates
Carbohydrates 55g16%
Fiber 1.80g5%
Sugar 0.28g0%
Fat
Fat 22g26%
Saturated 6g19%
Cholesterol 18mg-
Vitamins
Vitamin A 54ug6%
Choline 9mg2%
Vitamin B1 0.72mg60%
Vitamin B2 0.33mg25%
Vitamin B3 4.92mg31%
Vitamin B6 0.06mg3%
Vitamin B9 110ug27%
Vitamin B12 0.00ug0%
Vitamin C 0.00mg0%
Vitamin E 0.30mg2%
Vitamin K 0.75ug1%
Minerals
Calcium, Ca 22mg2%
Copper, Cu 0.15mg17%
Iron, Fe 4.17mg38%
Magnesium, Mg 27mg7%
Phosphorus, P 99mg8%
Potassium, K 100mg3%
Selenium, Se 24ug45%
Sodium, Na 490mg33%
Zinc, Zn 0.80mg7%
Water
Water 70g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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